Fish Soup from Mountains

by Editorial Staff

Summary

Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Soup
Cuisine European
Servings (Default: 4)

Ingredients

  • 2 onions)
  • 200 g carrot (s)
  • 1 potato (s)
  • 1 piece (s) celeriac, approx. 00 - 50 g
  • 1 stick celery
  • 1 leek
  • 1 liter fish broth (recipe see below)
  • 600 g fish (cod, haddock, halibut, salmon)
  • 0.5 ½ lemon (s), juice it
  • 3 egg yolks
  • 125 ml sour cream
  • 125 ml sweet cream
  • Salt and pepper, whiter
  • parsley
Fish Soup from Mountains
Fish Soup from Mountains

Instructions

  1. Chop the onion. Cut carrots, potatoes and celery into small cubes, leek and celery thinly slices and cook everything in the fish stock for about 12 minutes.
  2. Drizzle the prepared, washed and boned fish with lemon juice, season with salt, cut into pieces and add to the vegetables in the fish stock. Let the fish simmer for a further 12 minutes at a low temperature. Whisk egg yolks with sweet and sour cream and half a cup of fish stock and add to the soup, but do not let it boil anymore. Season with salt and pepper, sprinkle with chopped parsley and serve.

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