Fish Soup Recipe
You can use a large whole fish for fish soup, which is the indispensable beginning of a fish table, or you can make fish soup from the head, skin and tail parts that you separate while frying or grilling. Bon Appetit!
Ingredients:
For: 4 People
Prep: 20 Min
Cook: 40 Min
| Sea Bass | 1 Qty |
| Dry Onion | 1 Qty |
| Carrot | 1 Qty |
| Potatoes | 1 Qty |
| Parsley (For Cold Service) | 1/2 Bunch |
| Garlic | 1 Clove |
| Bay Leaf | 1 Qty |
| Dill | 1 Bunch |
| Water | 6 Cup |
| Grain Black Pepper | 1 Tsp |
| Flour | 1 Tbsp |
| Butter | 2 Tbsp |
| Salt | 1 Tsp |
| Lemon Juice (Fresh-squeezed) | 1/2 Half Cup |
Steps:
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Separate the head and bones of the sea bass or bonito, rinse and salt. Peel and coarsely chop the onion, carrot and potato.
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Heat the olive oil in a flat pan and sauté the onions first, then the potatoes and carrots.
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Put the fish pieces in the pot and add lemon juice and turn it for a few turns. Add salt and pepper.
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Add garlic and bay leaves to the pot, add enough hot water to cover the material by 4-5 fingers, close the lid and cook for half an hour on low heat.
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Take the cooked ingredients from the stove and transfer them to a separate pot through a strainer.
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Wash the pot you boiled and put it on the stove. Turn 1 tablespoon of flour in 2 tablespoons of butter until it turns pink. Slowly add the strained soup to the roasted licorice and mix.
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Check the consistency and salt of your soup and add hot water if necessary. Finally, add the chopped dill and serve hot with lemon juice and cornbread. Bon Appetit!
45 Min
