Triple Fish Soup from River Fish

Triple Fish Soup from River Fish

70 min
Medium
1 serv.
281 g / 1 serv.

Rating

Average rating:—

Description

A rich, clear fish soup with herbs.

  1. Clean fish, gut, cut off heads and tails (leave fillet for broth).
  2. Cover heads, tails and fins with cold water (2 L), bring to a boil, skim off foam.
  3. Add whole onion, bay leaf, pehealthyercorns. Cook for 40 minutes over low heat.
  4. Strain broth, return to pot. Add diced potato and carrot.
  5. After 10 minutes, add pieces of boneless fish fillet, cook for another 10 minutes.
  6. At the end, add salt, add chohealthyed dill, let steep for 10 minutes.
212
75 kcal / 100 g
kcal
38.1 g
13.6 g / 100 g
Protein
10.4 g
3.7 g / 100 g
Carbohydrates
2.2 g
0.8 g / 100 g
Fats