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Fish vegetable soup

Fish vegetable soup

    

Thick vegetable and fish fillet soup. We recommend fillets for the soup, which contain 100% meat and are not preserved. It is most suitable for fish fillets that are processed and frozen directly after processing. Of course, you can also use any frozen or fresh fish for the soup. However, its consumption is more difficult as it needs to be controlled when eating the bones.

Cook

No. of servings

6

Ready in

50 min.

Difficulty

high

 

 

1. 

carrots 7 oz (200 g)  parsley 3.5 oz (100 g)  red pepper 8.75 oz (250 g)

Clean and wash the carrots and parsley. Clean and wash the pepper.

2. 

sunflower oil 4 tbsp  red onion 3.5 oz (100 g)

Peel onion, chop it finely and fry in oil.

3. 

Roughly grate the root vegetables.

4. 

Cut the pepper finely.

5. 

salt 0.5 tsp  ground red paprika 1.5 tsp  ground red hot paprika 0.5 tsp

Add vegetables to the onion, add salt and spices. Mix.

6. 

water 2.1 cup (500 ml)

Add water and cook for 25 minutes.

7. 

fish bouillon 2 pcs  water 1.3 cup (300 ml)

Pour hot water over the fish bouillon cubes and let them dissolve.

8. 

Pour the broth into the soup and partially mix the vegetables with an immersion blender.

9. 

Put back on the cooker...

10. 

fish fillets 14 oz (400 g)

... and add thawed, sliced fish fillets. Cook for 10 minutes.

11. 

parsley leaves  hot pepper paste

Serve with bread, sprinkled with chopped parsley. You can add a spicy pepper paste.

Bon appetit!

carrots7oz200grams
fish bouillon2pcs2pieces
fish fillets14oz400grams
ground red hot paprika0.5tsp½teaspoon
ground red paprika1.5tsp1.5teaspoon
hot pepper paste-
parsley3.5oz100grams
parsley leaves-
red onion3.5oz100grams
red pepper8.75oz250grams
salt0.5tsp½teaspoon
sunflower oil4tbsp4tablespoon
water2.1cup½litre
water1.3cup300milliliters

 

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