A light, nourishing seafood soup where white fish cooks with vegetables and is freshened with lemon. With a clear, flour-free broth that lets the flavor of the fish and vegetables shine, this soup is an elegant starter from coastal cuisine.
Soften the onion in olive oil, then add the carrot, potato, and celery, and stir for a few minutes.
Add the hot water and cook until the vegetables are soft, then add salt and black pepper.
Add the cubed fish and simmer briefly, just until the fish is cooked and turns opaque. Caution: Do not stir too much, or the fish will fall apart.
Remove from heat and add the lemon juice, sprinkle with parsley, and serve hot.
Important: Add the fish last, after the vegetables are cooked, and cook it briefly; overcooked fish falls apart and clouds the soup. Add the lemon juice after taking it off the heat. Contains fish.
If you separately boil and strain the fish bones and head to make a fish stock and add it to the soup, the flavor becomes much deeper; this traditional method gives the soup a restaurant-quality taste.
Admin DadaGastro · verified in test kitchenPişirme yöntemi yerine ızgara denedim, farklı ama daha iyi oldu bence. Tuz-şeker dengesi bende tam oturmadı, kişisel damak zevkine göre değişir. Bu kadar yağ gerekli mi emin değilim, azaltarak da güzel oluyor.
Katılıyorum, malzeme listesini sadeleştirmeyi düşüneceğim.
İlk seferde dağıldı, ikinci denemede daha iyi tutundu. Malzemeleri sırayla eklemeyi unuttum, kıvamı biraz farklı oldu. İlk denemede pişirme kabını yanlış seçtim, altı yapıştı.
Kuruması muhtemelen fazla pişirmeden kaynaklanıyor, süreyi biraz kısaltmayı deneyin.
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