Fish soup in a cauldron

Fish soup according to this recipe can be prepared over the fire in a cauldron, as well as at home, in a pot. The choice of fish and seafood is also free. It all depends on availability in our nearby stores :-) However, it is important that they are sea fish, because they give the soup an intense fishy flavor and aroma.

Coriander can be replaced with parsley... but then it's a different soup ;-)


Ingredients

1kg of filleted fish (salmon, cod, halibut) cut into pieces

200g of prawns

200g squids

2 peppers - red and green, cut into strips

4 medium onions, chopped into feathers

6 cloves of garlic, crushed and chopped

50ml olive oil

500g potatoes, peeled, diced

400ml dry white wine

1l of water or fish stock *

1 can of peeled sliced ​​tomatoes

2 tablespoons of tomato paste

1 teaspoon Sambal Oelek (chili paste)

3 tablespoons of chopped parsley

2-3 bay leaves

10 grains of pepper

3 grains of allspice

a pinch of saffron

salt, pepper

chopped coriander


Fish soup in a cauldron

We light a fire :-)

Pour olive oil into a cauldron, fry the onion on it for about 5 minutes. Add paprika, garlic, potatoes and fry for 10 minutes, stirring constantly. Add parsley, bay leaves, allspice, peppercorns and saffron, add wine and water (broth), mix, cover and cook for about 20 minutes.

We control the fire in the furnace - it should be "medium" ;-)

Then add the squids for another 10 minutes, then the tomatoes, tomato paste and sambal oelek. We check if the potatoes are soft. Season with salt and pepper.

Finally, gently put the fish and prawns. Do not stir so that the fish does not fall apart, cook for about 10 minutes.

We serve the soup in bowls or jars, generously sprinkled with coriander.

* Fish broth - If we manage to buy whole fish and shrimps in shells - we prepare the fish, fillet, peel the prawns from the shells and clean them. Fish heads, fins, spine, shrimp shells - put all this into a pot, pour water over it and simmer for about an hour. We can add vegetables and spices. Then we strain it and we have an aromatic fish stock that we can use in the recipe instead of water.

Often fish heads are sold in fish shops, we buy them and freeze them. When you cook fish soup, fish risotto, pour water, add spices and vegetables, simmer it, drain it and make a homemade, aromatic fish broth.

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