John Myers
Ingredients for 1 servings:
- 2 onions
- 1 tsp margarine or oil for frying
- 1 bay leaf
- 200 ml cucumber juice (with sweetener)
- 300 ml vegetable stock
- 5 peppercorns
- 2 tsp sambal oelek
- 50 g mushrooms, pickled
- 2 tbsp capers
- 2 tbsp tomato paste
- 150 g fish fillet(s) (pollock, frozen)
- 2 gherkins (salt – dill – cucumbers), sliced
Instructions
Working time approx. 25 minutes; Total time approx. 25 minutes
WW – suitable
Peel the onions and slice them into strips. Fry them in the melted margarine in a small non-stick pan. Add the bay leaf and fry briefly. Deglaze with the cucumber juice and transfer the mixture to a saucepan. Add the stock, peppercorns, sambal oelek, capers, tomato paste, and pickled mushrooms. Simmer gently for about 10 minutes. Add the fish fillet to the hot soup and let it simmer for about 6-8 minutes (add frozen fish without thawing and let it simmer for 4 minutes longer). Once the fish is cooked, remove it, roughly shred it, and add it back in with the sliced cucumber. Heat everything until thoroughly heated, but do not boil. Serve immediately. For WW fans: Everything together has 3 Ps.
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