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Fish Potato Soup

5 from 6 votes
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dinner
Cuisine European
Servings 2 people
Calories 234 kcal

Ingredients
 

  • 1,5 liter Bone broth own production
  • 50 g Smoked bacon streaked diced
  • 2 piece Spring onions fresh
  • 4 large Freshly peeled potatoes
  • 2 disc Pollack fillet
  • 1 piece Chili pepper finely chopped
  • Herbal mix for fish, dried to taste
  • 1 bunch Chopped parsley until smooth
  • 1 tablespoon Lovage freshly cut or dried
  • 1 piece Garlic clove chopped
  • Salt to taste
  • Black pepper from the mill to taste
  • 1 tablespoon Virgin olive oil

Instructions
 

  • Leave out the streaky bacon in a coated pan without fat. Heat the broth in a saucepan. Add the bacon, diced potatoes and lovage. Add a little salt and pepper. Let simmer for 20 minutes. Then puree the potatoes in the broth.
  • In the meantime, dice the fish. Mix with a little herbal mixture. Heat the oil in a pan. Fry the fish in it. Then add chopped spring onions, chopped chilli and garlic. Swing everything together again briefly.
  • Now add to the soup, mix and let steep for 10 minutes on the lowest level. Stirring occasionally. Finally, sprinkle with chopped parsley and season well again. Good Appetite.

Nutrition

Serving: 100gCalories: 234kcalCarbohydrates: 1.9gProtein: 1.1gFat: 25.1g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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