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
Place the cut fish in a saucepan with pepper, bay leaf and cover with water.
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.
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.
Add onion and celery to the broth. Boil for about 15 minutes until the potatoes are ready.
Add fish to the soup and garnish with fresh herbs
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