Fish Soup: Not just for Christmas Eve
Most often associated with the Christmas table, fish soup is a real wealth of taste, aromas and nutritional values. Prepared on the basis of various types of fish, with the addition of vegetables and spices, fish soup is not only tasty, but also a healthy dish that deserves more than one appearance a year. Despite its rich taste, fish soup is not complicated in preparation. All you need is good fish, fresh vegetables and a bit of patience to create a real homemade dish that will satisfy every kitchen lover. As fish soup is traditionally served on Christmas Eve, it is a symbol of Christmas in many homes. But it is definitely worth preparing it not only for holidays, but also every day, especially during colder days.
- 1 kg of fish (e.g. tench, carp, pike)
- 2 onions
- 2 carrots
- 2 parsley
- 1 celery
- 4 cloves of garlic
- 100g (3.5oz) butter
- 3 bay leaves
- 5 grains of allspice
- Salt and pepper to taste
- Clean the fish, wash it and cut it into portions. Peel and dice the onion, carrot, parsley, celery and garlic.
- In a large pot, melt the butter, add the vegetables and cook over medium heat until the vegetables are tender and fragrant.
- Add the fish, bay leaves, allspice, salt and pepper to the vegetables. Pour water over everything so that it is completely covered.
- Cook the soup over low heat for about an hour. Be sure to regularly remove the foam that appears on the surface of the soup.
- After an hour of cooking, strain the soup through a sieve to remove the vegetables and bones. The fish can be set aside and added to the soup just before serving.
Preparation time: 30 min
Cooking time: 1 h
Macro nutrients per 100 grams
Calories: 118.21 kcal
Carbohydrate: 13.4 g
Protein: 7.76 g
Fat: 3.73 g
And short story about LEET DIET
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