Spicy Fish Soup
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 50 g rice
- 1 small onion (s)
- 3 tablespoon butter or oil
- 300 g fish fillet (s) (250-400 white flesh)
- salt and pepper
- some lemon peel, grated
- 120 g cucumber (s), (mustard cucumber) and some their stock
- 1 tablespoon wheat flour (405 or 550)
- 250 ml fish stock
- 200 g cherry tomato (s)
- 100 ml condensed milk
- 0.5 ½ bunch dill
Print Recipe
Pin Recipe Instructions
- Cook the rice first - or use a leftover from the day before. Dice the onion and cut the fish into bite-sized pieces.
- Fry the fish briefly on both sides in 1 tablespoon of butter, season, remove and set aside. Put a second tablespoon of butter in the pan and fry the onion cubes until brown. In the meantime, cut the mustard cucumber into smaller pieces and add the third tablespoon of butter to the browned onion. Just toss in it briefly, then dust the flour over it and sweat lightly. Deglaze with the fish stock and simmer for a few minutes until the flour taste is gone.
- In the meantime, halve or quarter the tomatoes, depending on their size, and shred or roughly chop the dill. Add the tomatoes and the condensed milk to the soup and bring everything to a boil. Add the fish and rice and let it get hot, seasoning with salt, pepper, lemon zest and some of the mustard pickle sauce. Serve the soup sprinkled with the dill.
- If you like, you can dice 2-3 potatoes from the day before in the soup instead of rice and let them get hot.
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