Fish Soup with white Beans Recipe
This dish turns out very tasty. A nice fish soup in every way. You’ll like it. Very rich and fragrant.
Servings Prep Time
4 10minutes
Cook Time
90minutes
Servings Prep Time
4 10minutes
Cook Time
90minutes
Ingredients
Instructions
  1. The main ingredients. Small white beans are used here. Its creamy taste and delicate texture give the soup a special taste. As a fish component, I use salmon fins-tails.
  2. Boil about 1.2 liters of water, put the washed parts of the fish, coarsely chopped carrots (about a third of the whole), a whole onion, bay leaf, pepper peas. It’s not necessary, but I like to add celery stalks to fish broth. They’re always in my freezer. I cook the broth for about an hour.
  3. After this time, remove the vegetables and spices (they are no longer needed), fish. The broth is filtered. Release the fish from the bones and skin.
  4. In parallel with the boiling broth, cook the beans (pre-soaked for 4 hours or overnight).
  5. And also make a casserole. To do this, finely chop the onion, garlic (optional), carrots. Pour the oil into the pan, fry the onion and garlic first, add the carrots, fry until tender.
  6. Return the broth to the pot and bring to a boil. Add fish, beans, fry, salt. Wait until the soup boils, adjust the taste with lemon.
  7. When serving, put a slice of lemon in the soup, sprinkle with herbs. It turns out a very tender soup.
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