2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Usually, when one thinks about what to eat when on vacation at sea, one comes to the conclusion that there is nothing more suitable than fish. And what could be better than a delicious fish soup or fish cream soup? For this purpose, however, it is not necessary to be at sea, because you can always prepare fish soup at home. That is why we offer you 3 recipes for fish soup, and you can choose the one that best suits your taste:
Fish soup without construction
Necessary products: 1 hake, 1 onion, 2 cloves garlic, 6 tomatoes, 2 tbsp noodles, a slice of celery, 1 tbsp lemon juice, 40 g butter, salt and pepper to taste, a few sprigs of finely chopped parsley.
Method of preparation: The fish is washed and boiled in salted water. When it softens, it is taken out, deboned and finely chopped. The broth is filtered, boiled again and, if necessary, more water is added. Put the chopped vegetables and all other spices without parsley inside. Finally, add the noodles, return the fish to the pan and when all the products are ready, add the butter and sprinkle with parsley.
Fish soup with building
Necessary products: 1 white fish, 3 carrots, 1 onion, 2 eggs, 1 bay leaf, a slice of celery, a few grains of black pepper, a lump of butter, 1 tsp milk, 2 cubes of vegetable broth, salt and devesil to taste, a few sprig of finely chopped fresh parsley.
Method of preparation: All vegetables are finely chopped and together with the chopped celery are put in the boiling broth. When they start to soften, add the salted fish, bay leaf, pepper and hornbeam. After about 30 minutes, the fish is removed, deboned and returned to the soup. Add the butter and build up with the beaten eggs and milk. Salt to taste and sprinkle with parsley.
Fish cream soup
Necessary products: 500 g sea fish, a lump of butter, 2 onions, 1 carrot, 5 tomatoes, 2 eggs, 2 tablespoons flour, 1 tablespoon lemon juice, salt and pepper to taste.
Method of preparation: All products without flour, eggs and lemon juice are boiled. When the fish is ready, it is taken out and deboned, and the broth is filtered and the vegetables are ground through it. The fish is returned to the resulting cream soup and finally the lemon juice is added and the soup is built up with eggs and flour. Boil for another 5 minutes and it is ready to serve.
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