Vegetable Soup with Fish Fillet “Delicate” Recipe
In this recipe, sweet corn, fresh celery, fragrant curry and coriander stand out vividly… And the delicate taste of the fish fillet complements the fish itself.
Servings
8
Cook Time
40minutes
Servings
8
Cook Time
40minutes
Ingredients
Instructions
  1. Peel potatoes, carrots, onions. Wash and dry the celery. Fillet cut into small pieces.
  2. Cut the potatoes into slices.
  3. And we put it on the stove to cook. Adjust the amount of water indicated for making a thick soup to your liking.
  4. Finely chop the onion, carrot and celery.
  5. Then there are two options: the first is to fry the vegetables, the second is to add the raw ones to the half-cooked potatoes. Today I decided to pre-fry in vegetable oil. First fry the onion until golden brown. I added 1/2 tsp sugar for caramelization, but this is for an amateur.
  6. Then add and fry the carrots for a couple of minutes.
  7. And a couple of minutes of celery.
  8. Add spices (curry, coriander), mix and remove from the stove.
  9. Potatoes are boiled by this time and boiled until half cooked. Add the fried vegetables. Add salt to taste.
  10. Add the fish fillets and cook for about 5 minutes until boiling.
  11. Add a handful of vermicelli, stir and cook for another 3 minutes.
  12. Add corn, lemon juice. Bring to a boil and remove from the stove.
  13. Let it brew for 15 minutes.
  14. Ready!
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