Fish soup made with good fishing power is the best, but we do not always have fishing power available.
This is an everyday fish soup, which everyone can make from the ingredients you have in the kitchen. It is best with fresh fish, but frozen can be used. Thaw the refrigerator, divide into pieces and let the soup soak as described. The pulling time depends on the size of the fish pieces, I like large good pieces of fish in the soup.
Tips: I also boiled some kraft on cuts from vegetables and added the fish stock cube to the vegetable stock.
Tips: Thin strips of raw fish can be placed in a deep plate and hot soup poured over. Or the soup can be served as a pure vegetable soup.
Fish soup with a taste of curry
What do you need:
- 2 finely chopped shallots
- ½ finely chopped leeks (1-2 dl)
- 3 carrots in thin sticks
- 2-3 slices of celery root in thin sticks
- 2 tablespoons liquid Melange *
- 1 teaspoon curry (optional)
- 2 tablespoons wheat flour (for gluten-free even soup at the end with 3-4 teaspoons cornstarch stirred into a little of the milk)
- 7 dl milk, possibly 5 dl milk and 2 dl food cream (replace if necessary with a little vegetable power, see tips)
- 1 fish bouillon cube (see tips)
- About. 500 g skin and boneless cod in pieces (or the fish you want to use, fish balls in large pieces can also be added to the soup)
- Season with lemon, salt and pepper and possibly a little more curry if you want there
- Possibly cleaned shrimp
This is what you do:
Clean and finely chop the shallots, clean and finely chop the leeks, cut the carrots and celery root into thin sticks.
Saute the onion in butter until liquid Melange until the onion is shiny, add curry. Sprinkle with flour and stir well. Dilute with milk / cream / power little by little and stir well to a smooth, rich soup. If necessary, add a fish stock cube, bring to the boil while stirring. Add the vegetables and cook / soak in the sauce for approx. 5 minutes. Add the fish in pieces, bring to the boil, lower the temperature and let the fish soak for 3-4 minutes depending on the thickness of the fish pieces. Season with lemon, salt and pepper. Serve with a good sprinkle of finely chopped dill and cleaned prawns.
The recipe is adapted to a small long pan / shape approx. 20×30 cm or a round shape approx. 28 cm.
Tips: The dough can be made with cold water and 1 teaspoon dry yeast and raised for 8-10 hours before baking, cover the baking dish with plastic. With lukewarm water, the rising time is approx. 40-50 minutes.
What do you need:
- 5 dl lukewarm water
- 3 teaspoons dry yeast (possibly 1 teaspoon dry yeast by cold rising)
- ½ dl + 2 tbsp olive oil
- 1 tsp salt
- 1 teaspoon honey (can be skipped)
- About. 1.1 l wheat flour, possibly mixed with coarse flour / fibram flour
This is what you do:
Dissolve the yeast in lukewarm water. Dry yeast is added together with the wheat flour. Add ½ dl oil, salt and honey. Knead in flour until you get a slightly sticky dough. Add 2 tablespoons of oil towards the end, knead lightly together so that the oil spreads around the dough. Cover the bowl with plastic wrap and leave to rise for 40-50 minutes. Distribute the dough in a well-greased small long pan or round form, baking paper can possibly be placed in the bottom (makes it easier to take out the finished fried focaccia). Apply a little oil on your hands and fold out the dough until it covers the mold. Leave the dough to rise under plastic for 30-40 minutes. Before baking, make small holes in the bread, sprinkle with a little flaxseed salt and drizzle over a little olive oil.
Bake on the bottom of the rack in a hot oven at 180 degrees for 40-45 minutes on the bottom rack. Baking time depends on the thickness of the focaccia.
* In collaboration with product placement