Fish soup
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ingredients
pcs fresh fish 1 pcs onion 1 pcs bay leaf pcs celery pcs whole black pepper pcs salt pcs carrot pcs parsley 1 pinch of ground red pepper 1 tbsp plain flour pcs butter
procedure
1. We tend to use whole trout or parts of carp that have not been used for the soup. Clean the fish, cut it into smaller parts (in the case of trout) and put it to boil in about 2 litres of water, along with a cleaned smaller piece of celery, a cleaned whole onion, a bay leaf, black peppercorns and salt. Boil for 20 minutes. 2. Remove the cooked fish pieces and strain the rest. Melt a little butter in a saucepan and stir in the flour, add the carrots and parsley cut into pieces. After a while, pour in the fish stock, stir thoroughly and cook the Vegetable Recipes until tender. Finally, season with salt, red pepper and, if necessary, ground black pepper. Clean the cooked fish from the bones and add it to the soup after turning off the heat. The soup tastes best when prepared several hours in advance. The flavour of the fish will be more pronounced.
