Cheese Soup with Mussels and Salmon Recipe
Very tender soup with a pleasant fish and cheese taste. Mussels are incomparable!
Servings
4
Cook Time
90minutes
Servings
4
Cook Time
90minutes
Ingredients
Instructions
  1. From fish waste, if they are, cook the broth with the addition of carrots, celery root, onions (all in addition, not from the recipe), black pepper and spices. I never throw away waste when cooking fish dishes (fins, bones, tail), store in the freezer until the case.
  2. While the broth is cooking, prepare the products, a little bit of them.
  3. Vegetables thoroughly wash and peel and seeds. Carrots and celery chop into strips. Pepper-strips.
  4. Potatoes cut into small cubes.
  5. Carefully release the salmon from the seeds and cut into cubes.
  6. Carrots and celery spasserovat in vegetable oil.
  7. Strain the broth, bring to a boil, lay the potatoes and fry, pour the washed grits, bring to a boil and cook for 10 minutes.
  8. Then add the pepper and cook for another 5 minutes.
  9. Add the cheese pieces and stir over low heat until they are completely dissolved. Then lay the fish, mussels and a couple of Bay leaves, bring to a boil and then simmer for 3-4 minutes. Season with salt and pepper to taste. Remove from heat and remove Bay leaf.
  10. Serve with dill.

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