Fish soup (2)
Instructions
In a saucepan, pour about 2 litres of water, add fragrant herbs, onion and carrot, sliced, crushed peppercorns.
Savoury Pies.
Let boil slowly 30 minutes.
Let cool and then enjoy the fish (the water must cover).
Place back on heat and, by calculating 10 minutes every half a kilo of weight from when the liquid starts to simmer, cooking courses.
Remember that if the boil is strong the fish breaks.
Turn off and let cool in its broth fish has a tastier flavor.
Strain the broth and use it for a soup of rice or even for a seafood risotto.
If you use only the heads and bones, put them immediately into the water along with the smells.
Boil slowly 30 minutes, let cool and then filtered.
Ingredients and dosing for 6 persons
- 1000 g of fish (sole, trout, salmon)
- 1 onion
- 1 costa of celery
- 1 carrot
- 1 sprig of parsley
- 1 sprig of thyme
- 1 tablespoon of black pepper in grains
- Salt