A simple recipe for fish soup with cream, vegetables, and breaded fried pieces of pollock.
Ingredients
- Onion, 1/2
- Garlic clove, 1
- Oil, 1 tbsp
- Butter, 1 tbsp
- Carrot, 1
- Parsley root, 1
- Broth, 1.5 liters
- Spices: salt, pepper, sweet and hot paprika, nutmeg, allspice, bay leaf
- Pollock or cod fillets, 500 g
- All-purpose flour, 2 tbsp
- Heavy cream (18%), 1/2 cup
- Mustard, 1 tsp
- Dill and parsley
- Optional: Worcestershire sauce, 2 tsp
Preparation
Peel and dice the onion. Peel the garlic and cut it in half. In a large pot, sauté the onion and garlic in oil and butter until translucent.
Add the peeled and grated carrot and parsley root. Sauté, stirring occasionally, for about 3 minutes.
Pour in the broth and bring to a boil. Meanwhile, season with salt, pepper, a pinch of hot paprika, and a pinch of grated nutmeg. Add the bay leaf and 3 allspice berries. Cover and cook for about 10 minutes.
Meanwhile, cut the fish fillets into approximately 3 cm pieces. Season with salt, pepper, a pinch of sweet paprika, and coat in flour. Fry in a pan.
Add the fried fish to the pot with the soup and cook on low heat for about 2 minutes.
Stir in the cream mixed with mustard, chopped dill, and parsley. Remove from heat. Optionally, season the soup with Worcestershire sauce. Serve with bread.
