Scandinavian Fish Pot
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g fish fillet (s) (pikeperch fillet)
- 100 g North Sea shrimps
- 2 shallot (s)
- 2 cloves garlic
- 1 leek
- 1 carrot (s)
- 50 g celeriac
- 1 bay leaf
- 750 ml fish stock
- 125 ml orange juice
- 125 ml tomato juice
- some lemon juice
- 3 tablespoon olive oil
- Tabasco
- pepper
- salt
- Dill, fresh and finely chopped
Print Recipe
Pin Recipe Instructions
- Cut shallots and garlic into thin slices, leek into rings, carrot and celery into cubes.
- Heat the olive oil in a sufficiently large saucepan, sauté the vegetables and bay leaf. Extinguish with fish stock, add orange and tomato juice and simmer for 8 minutes.
- Remove the remaining bones from the pikeperch fillet, dice and let simmer in the soup for 5 minutes. Season with lemon, tabasco, pepper and salt.
- Place the soup on 4 plates, spread the crab and dill on top. Oven-fresh baguette with it.
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