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Fish puree soup (soupe de poisson)
4 servings
Remove the fillet part (pulp) from the peeled and gutted fish. Put the remaining fish in a saucepan, pour wine and water (
1. 5 liters), put carrots, onions, peppers and a prefabricated bouquet. Cook for 1 hour over medium heat. Roll back on a sieve. Put the previously cut fillet part in the strained broth and cook for another 15-20 minutes. Wipe the welded fish through a sieve, pour sour cream and broth.
Remove the fillet part (pulp) from the peeled and gutted fish. Put the remaining fish in a saucepan, pour wine and water (
1. 5 liters), put carrots, onions, peppers and a prefabricated bouquet. Cook for 1 hour over medium heat. Roll back on a sieve. Put the previously cut fillet part in the strained broth and cook for another 15-20 minutes. Wipe the welded fish through a sieve, pour sour cream and broth.
walleye - 1 kg, dry white wine - 2 cups, carrots - 1 pc., onions - 1 pc., Black peas - 10-12 peas, bay leaves - 1-2 pcs., parsley greens - 1-2 leaves, celery - 1-2 leaves, saffron to taste, sour cream - 0.5 cups, salt to taste, allspice to taste
