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  • 13 февр. 2019 г.
  • 1 мин. чтения

Ingredients: whole fish - 1 Piece (peeled (perch, trout, bass, salmon, etc.)) bell pepper - 5 Pieces dry bay leaf - 3 Pieces salt - To taste young carrots - 6 Pieces (peeled) large onion - 1 Piece (chop) celery - 3-5 Pieces (cut) parsley - 1 tbsp. Spoon (chopped) dill - 1 Art. spoon (sliced) Servings Per Container: 5-6


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Place the cut fish in a saucepan with pepper, bay leaf and cover with water.

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Bring the water to a boil and cook for about 20 minutes until the fish is ready to finish. Strain the fish broth through a fine sieve.


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Remove peppers and bay leaves from the pan. Set the fish aside to cool. When cool, disassemble the fish, removing all the bones and set aside. Add sliced ​​potatoes and carrots to the fish stock.


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Add onion and celery to the broth. Boil for about 15 minutes until the potatoes are ready.


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Add fish to the soup and garnish with fresh herbs



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Thanks for visiting the site. We will try to add the most delicious and healthy recipes for you!

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