John Myers
Fish Soup II
The perfect fish soup ii recipe with a picture and simple step-by-step instructions.
- 1 Karpfenkopf und Karpfenschwanz ( Ohne Flosse ) )
- 2 liter Water
- 2 tsp Salt
- 100 g 1 Zwiebel
- 100 g 1 Stück Porree
- 100 g 2 Stangen Staudensellerie
- 100 g 1 Möhre
- 100 g 1 Stück Sellerie
- 0,5 Cup Plucked parsley
- 5 piece Black peppercorns
- 2 piece Cloves
- 2 piece Allspices
- 1 Bay leaf
- 1 tbsp Butter
- 100 mlö Fish stock
- 1 tbsp Maggi wort
- 4 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
- 4 Discs Toast
- 4 tbsp Butter
- Clean the celery, first slice it and then cut it diagonally into small diamonds. Peel the carrot with the peeler, scrape 2 in 1 with the vegetable blossom scraper / peeler and cut into decorative carrot blossoms (approx. 3 – 4 mm thick) with a knife. Clean and wash the leek, quarter lengthways and cut into strips. Clean / remove the celery and cut into rings. Peel and halve the onion. Wash the parsley, shake dry and pluck from the stalks. Add carp parts {head + tail without fin, the onion halves, 5 black peppercorns, 2 cloves, 2 allspices and 1 bay leaf and cook for about 30 minutes. Take out the head and tail and drain everything through a fine kitchen sieve. Add the vegetables (leek strips, celery rings, carrot blossoms, celery lozenges and plucked parsley) to the fish stock and let everything simmer / cook for about 10 minutes. Add fish stock (100 ml) and refine / season with Maggi seasoning (1 tablespoon), coarse sea salt from the mill (4 big pinches), pepper from the mill (2 big pinches) and butter (1 tablespoon). Toast toasted bread (4 slices), cut into cubes and fry / stir-fry in a pan with butter (4 tbsp). Serve the fish soup hot, topped with the toasted bread cubes.
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