I think that there is nothing better than this recipe for fish stew, it has a phenomenal taste and is rich in all vitamins, the preparation is not difficult, but it takes time to cook, about 1 and 30 min. Follow recipe.
Ingredients: medium, total time: 1h 40 min. & serving
1.5 -2 kg of mixed river fish, carp at most, pike, catfish
4 onions/ finely chopped
1 parsnip/ finely chopped
2 carrots/ finely chopped
2 cloves of garlic/ finely chopped
parsley leaves/ finely chopped
3 bay leaves
stem celery/ finely chopped
1 red fresh pepper/ diced
1 Tablespoon tomato purée
1 tomato/diced
1 Tablespoon hot ground pepper
1 Tablespoon sweet ground pepper
100 ml of white wine
3 Tablespoon of oil
salt and pepper to taste
peppercorns
hot peppers/ as desired
1 teaspoon dry spice/ Vegeta
water to needed
basil/ finely chopped
parsley/ finely chopped
thyme
NOTE: Boiled potatoes or pasta come with the side dish!
Preparation:
Cook white fish, pike, and perch in a special bowl. Strain the water in which you will cook the fish, and then later add that water to the soup.
Pour 200 ml of oil into the cauldron, put some peppercorns, 3 bay leaves to fry in oil.
Then add green and onion to the cauldron, add water while it is simmering, cook until the onion becomes oatmeal.
Then add 3 tablespoons of sweet pepper, two tablespoons of the spice mixture to the cauldron and pour 1 liter of water.
Then add 1 paprika, 2 cloves of garlic, crushed paprika (optional), celery and cook on high heat for another 20 minutes.
Dissolve 1 bowl (fish soup additive) in one bowl and add to the kettle.
Add the tomato and the water in which the fish was cooked, and add the ground pepper.
Depending on your taste, you can also add garlic powder or thyme.
Pour the rest of the water and clean the previously boiled fish from the bones, chop and add to the kettle.
After about twenty minutes, add the carp and catfish pieces as well. Add some fresh primrose leaves and basil to the pot.
Cook for another 20 minutes and the soup is ready to serve. Buon appetito!
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