River fish makes a very tasty ear. I recommend using walleye, crucian carp, whitefish, rudd or carp. You can also cook from several types of fish at once. This broth will turn out even richer and more fragrant!
Ingredients
- River fish - 800 g
- Zucchini - 2 pieces
- Potatoes - 300 g
- Carrots - 1 piece
- Onion - 2 pieces
- Rosemary (dried) – 1 tsp.
- Parsley root - 10 g
- Black Pepper - 3 peas
- Salt - to taste
- Water (filtered) – 2 l
- Dill (for submission) – 3 twigs
Step-by-step cooking recipe
Clean the fish, gut, rinse thoroughly and cut into small pieces.
Slice the zucchini, peeled potatoes and carrots.
Peel the onion from the husk, cut off the edges and make two deep cross-shaped incisions.
Put the fish in a saucepan, add the parsley root, black pepper and onion.
Pour in cold water and boil for 10 minutes after boiling.
Catch the onion with a slotted spoon and throw it away.
Add potatoes, carrots, zucchini and continue cooking for another 10 minutes.
Add salt, turn off and leave under the lid for 15 minutes.
Serve the fish soup, sprinkled with rosemary and fresh dill.
