Ille Fish Soup My Way – Quick, Easy and Still Tasty and Filling
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 400 g fish fillet (s), white-fleshed like hake or cod, cut into bite-sized pieces
- 400 g white cabbae, finely chopped, also pointed cabbae
- 3 dashes balsamic vinegar, lighter, for spraying the fish
- 800 ml vegetable stock, hot
- 1 tablespoon oil or lard your choice
- 1 large onion (s), chopped
- 1 teaspoon, heaped paprika powder, possibly hot pink
- 0.25 ¼ teaspoon, leveled curry
- 1 teaspoon caraway powder
- 1 pinch (s) chili powder
- Salt and pepper, freshly ground
- 1 clove (s) garlic, chopped, more if desired
- possibly sour cream, with a little cornstarch to thicken
- 0.5 ½ bunch parsley, finely chopped
- some dill, finely chopped
Print Recipe
Pin Recipe Instructions
- If you like fish, you will also like this uncomplicated preparation.
- Most of my dishes are suitable for ww, so the addition of fat and fish can be increased if you choose.
- Put the fat in the pan, add the onion and garlic and fry briefly. Fry the onion with the paprika powder until translucent and add the finely chopped white cabbage. Let everything sizzle for a good 5 minutes, seasoned with salt, caraway seeds, pepper, chilli and curry. Add the cut fish fillet and the hot broth. Simmer on a low flame for about 10 minutes.
- Season to taste, sprinkle with a lot of parsley and a little dill and just enjoy.
- If you like, you can set the liquid a little with cream mixed with starch.
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