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Creamy fish soup.





Ingredients

  • 250 g cod fillet, cut into medium pieces.

  • 50g Fish bouillon paste, also called fish paste, is mixed with ~600 ml of water.

  • 150 ml of dry white wine.

  • 150 ml of sweet cream.

  • Finely chopped leek ~150g.

  • One medium carrot, grated on a coarse grater.

  • Two medium parsnips, peeled and cut into medium cubes.

  • ~10 g fresh, chopped dill.

  • 1 tbsp. butter.

  • 1 tbsp. Santa Maria lemon pepper.

  • 1 tbsp. fish spices.

  • ~1 tbsp. wheat flour.

  • ~half a teaspoon salt.

  • One clove of garlic.

    • ×

  • Put butter in a pan and melt.


  • Put leeks, carrots, parsnips and rub garlic and fry.


  • Add salt, lemon pepper, fish spices, and wheat flour, stir well, and set the pan aside.


  • Add the fish broth to the saucepan, which has already been thoroughly dissolved and mixed, wine, sweet cream, add everything from the pan, mix well and bring to a boil and cook for about 10 minutes on low heat, but after 5 minutes you have to stir everything at least once.


  • Add the fish and cook for another 5 minutes or until the fish is cooked.


    • ☰

  • 1.Put butter in a pan and melt.

  • 2.Put leeks, carrots, parsnips and rub garlic and fry.

  • 3.Add salt, lemon pepper, fish spices, and wheat flour, stir well, and set the pan aside.

  • 4.Add the fish broth to the saucepan, which has already been thoroughly dissolved and mixed, wine, sweet cream, add everything from the pan, mix well and bring to a boil and cook for about 10 minutes on low heat, but after 5 minutes you have to stir everything at least once.

  • 5.Add the fish and cook for another 5 minutes or until the fish is cooked.





    • Before serving, add dill and serve with bread. Enjoy!