This entry was posted on Thursday, July 7th, 2011 at 7:00 am and is filed under mains, soups. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
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Recipe: Fish Soup
July 7, 2011
250 g white Fish, in chunks
1 Carrot, sliced
1 small Onion, chopped
1 1/2 liters of Stock (Fish, Veggie, Mushroom, Onion)
1-2 Bayleafs
6-12 Peppercorns, whole
350 g Black Salsify, sliced
100 g Butter
1 tbsp white Flour
250 ml milk
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Heat 1 tbsp Butter and some olive oil, over low heat, then add the Carrot and Onion. Simmer for 5 minutes, add seasoning and 1 liter of stock and bring to the boil and simmer for 40 minutes.
In a smaller pot melt the rest of the Butter, add the Flour and stir ’till all lumps are gone. Gently start pouring in rest of Stock while stirring. Add the milk and simmer for 2 minutes.
Add Fish chunks simmer for another 2 minutes and serve.
Serve with fresh bread.
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