Fish Stew Soup with Vegetables Recipe
Once again, I prove that delicious things can be useful, and useful things can be delicious. Fragrant soup-stew of fish and vegetables. This is both the first and the third time at the same time.
Servings
4
Cook Time
60minutes
Servings
4
Cook Time
60minutes
Ingredients
Instructions
  1. For cooking, you can take any white or red non-bony fish, I have perch-terpug. We clean the fish, cut off the head, remove the gills, cut off the tail and fins.
  2. Cook the broth. Head, tail and fins, fill with water, put half an onion, salt, a bouquet of garnishes. If you do not have this seasoning, then put the Bay leaf, thyme, parsley and leeks. Bring to a boil and cook over medium heat for about 20 minutes. If the seasonings give a strong smell, you can remove them.
  3. Pour vegetable oil into the pan. Cut the onion into cubes and lightly fry over medium heat in oil.
  4. Cut the peppers into strips and add them to the onion. Fry for 10 minutes over medium heat.
  5. Put the diced peeled potatoes, simmer all 5 minutes. You can add chopped fennel, but I don’t like it. Potatoes can also not be added, but they give a good texture and density when boiled.
  6. Put the diced peeled zucchini. Simmer for another 5 minutes.
  7. We cut the fish in large chunks, I do not recognize the fillet, it falls apart when cooking. Put the fish with the vegetables. Stir.
  8. Add diced tomatoes, you can first deshkurit them. Put the crushed garlic. Simmer all for 10 minutes.
  9. Filter the broth and pour it in. Bring to a boil, taste for salt. Cook until tender for 15 minutes over medium heat.
  10. Serve the stew soup hot with herbs. Bon Appetit!!!
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