Fish soup with fennel and peppers
easy
40 mins
40 mins
Ingredients
- 750 g ready-to-cook haddock (in pieces, without head)
- 1 Onion
- 1 Bay leaf
- 1 TEASPOON black peppercorns
- 7-10 Tbsp Salt
- 120 g Long grain rice
- 2 (approx. 500 g) Fennel tubers
- 2 (approx. 400 g) red peppers
- 10 g Butter or margarine
- 7-10 Tbsp white pepper
- 1-2 TABLESPOONS Lemon juice
- 1 TEASPOON clear broth (instant)
- 1 collar Dill
Directions
- 1
Wash haddock and pat dry. Remove the fillets from the bones and peel off the skin. Cut the fish fillet into cubes. Peel onion. Cook the fish bones, onion, bay leaf, peppercorns and salt in 1 1/2 litres of water for about 10 minutes.
- 2
Let rice swell in boiling salted water for 15-20 minutes. Clean and wash the fennel and peppers. Cut fennel into slices, peppers into strips. Pour stock through a sieve and bring to the boil again. Sauté the vegetables briefly in hot fat. Deglaze with the fish stock and cook everything in it for about 8 minutes. Add the fish pieces and cook in the hot soup for about 5 minutes at low heat. Then add the drained rice to the soup. Season to taste with salt, pepper, lemon juice and possibly some stock.
- 3
Deglaze with the fish stock and cook everything in it for about 8 minutes. Add the fish pieces and cook in the hot soup for about 5 minutes at low heat. Then add the drained rice to the soup. Season to taste with salt, pepper, lemon juice and possibly some stock. Wash and chop the dill. Serve the hot fish soup sprinkled with dill
- 4
Spoon: Prince
More Delicious Recipes
