Simple Fish Soup
This soup is very fast and easy to make. Can be done with just a few ingredients, and the best part, you don't need to use the whole fish, just the heads and tail, and keep the best parts for second course.
Servings: 6 servings
Calories: 156kcal
Equipment
- Medium pot
Ingredients
- 3 medium potatoes
- 2 medium carrots
- 1 large onion
- 2 bay leaves
- salt, to taste
- 5 black peppercorns
- heads and tails from 2 trouts. Or you can use the whole fish.
- fresh parsley, to garnish
Instructions
- Place a medium pot, filled with approximately 2 - 2,5 Liters of water, over medium - high heat.Bring to boil.
- Peel carrots and potatoes and cut to desired size. I cut into small cubes.
- Peel the onion. But do not cut it.
- Once the water is boiling, add the peeled onion, whole.Add the bay leave and peppercorns.Season with salt, to taste.
- Boil for about 2 minutes.
- Add the cut potatoes and carrots and cook for about 10 minutes.
- While the potatoes and carrots are boiling, prepare the fish.Wash, scale and gut if needed. If using just the head and tail, cut them off and store the remainder of the fish in the fridge, until needed.If using all of the fish, cut it into desired slices.
- After the vegetables have been boiling for 10 minutes, add the fish to the pot.Continue boiling for another 10 minutes. Or until potatoes are cooked through.
- Garnish with fresh parsley.Enjoy!