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Boston american fish soup
1 serving
Cut the fish into portions. Boil the skin and bones into 1 -
1. 5 liters of water for 30 minutes, adding sliced celery. Put the onion and pods of sweet pepper and the remaining celery (finely chopped) in another saucepan. Add speck cubes to that. Fry it all. Add a broth of fish broth and milk. Boil the potato cubes (for 30 minutes) with the finely chopped soup greens peeled, add to the soup, invest the diced fish fillet and boil over a low heat for 10 minutes. Add cream, season with salt and pepper. When serving, sprinkle liberally with chopped parsley greens.
Cut the fish into portions. Boil the skin and bones into 1 -
1. 5 liters of water for 30 minutes, adding sliced celery. Put the onion and pods of sweet pepper and the remaining celery (finely chopped) in another saucepan. Add speck cubes to that. Fry it all. Add a broth of fish broth and milk. Boil the potato cubes (for 30 minutes) with the finely chopped soup greens peeled, add to the soup, invest the diced fish fillet and boil over a low heat for 10 minutes. Add cream, season with salt and pepper. When serving, sprinkle liberally with chopped parsley greens.
potatoes - 500 g, cod - 750 g, onions - 200 g, speck (spig, stove) - 2 tbsp. spoons, milk - 0.1 l, greens - 1 bunch, cream - 2-3 tbsp. spoons, green pepper to taste, celery to taste, parsley greens to taste, pepper to taste, salt to taste
