Fish Soup with Garden Beans
by Editorial Staff
Delicious fish soup is prepared with the addition of garden beans and spinach.
Ingredients
- Cod, fillet without skin and bones – 700 g
- Garden beans (fava) – 450 g
- Spinach, young leaves – 230 g
- Small potatoes (cut into circles) – 450 g
- Onions (cut into rings) – 1 pc.
- Garlic (finely chopped) – 2 cloves
- Milk – 1 l
- Fat cream – 150 g
- Olive oil – 45 g
- Nutmeg – pinch
- Chives (chopped) – 30 g
- Salt to taste
- Ground black pepper – to taste
For croutons:
- Whole grain bread (diced) – 6 slices
- Olive oil – 60 g
How to make fish and bean soup:
Directions
- In a large saucepan, bring milk and cream to a boil. Put the fish in a saucepan, bring to a boil. Reduce heat, cook cod for 2-3 minutes. Remove the pan from the stove and let it rest for 6 minutes. Remove the fish from the pan, reserve the milk broth.
- Break the fish into small pieces with a fork. If there are bones, then they must be removed.
- In a large, heavy saucepan over medium heat, heat the olive oil, add the onions and garlic, and cook, stirring occasionally, for about 5 minutes. Place the potatoes in a saucepan and pour over the milk broth, bring to a boil, cover the saucepan, reduce the heat and cook the potatoes for about 10 minutes. Then add the beans and cook for another 10 minutes.
- In the meantime, prepare croutons. In a large skillet, heat 60 g olive oil, add the bread cubes, cook over medium heat, stirring occasionally, until golden brown. Transfer the croutons to a paper towel.
- Put the fish in a saucepan with soup, cook for a couple of minutes. Just before serving, add spinach to the fish soup with beans, cook until the leaves wither, 1-2 minutes. Season the soup with salt and pepper to taste, add nutmeg and chives.
- Serve fish and bean soup in portioned bowls with croutons, garnished with chives.
Enjoy your meal!
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