John Myers
Contents
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Ingredients
- Head and sections of a fresh carp
- 1,6 liter Water
- 130 g 2 Onions
- 5 piece Juniper berries
- 1 bay leaf
- 1 tsp Salt
- 70 g 1 Carrot
- 50 g 1 piece of celery
- 50 g 1 leek
- 400 ml 1 glass of fish stock
- 4 big pinches Coarse sea salt from the mill
- 0,5 tbsp Fish sauce
- 1 Cup Finely chopped parsley
- 4 Discs Toastbro
- Butter
Instructions
- Heat water (1.6 liters), add the fish parts (head and parts of carp), peeled onions (2 pieces) and spices (1 teaspoon sal, 5 juniper berries and 1 bay leaf) and cook everything with the lid on for about 30 - 35 minutes to let. In the meantime, prepare the vegetables. To do this, peel the carrot with the peeler, halve it lengthways and cut it diagonally into slices. Clean the celery, first cut into slices, then into strips and finally into small diamonds. Clean and wash the leek, quarter lengthways and cut into strips. Wash the parsley, shake dry and cut into small pieces. Drain the soup through a kitchen sieve and collect the stock in another saucepan. Remove the edible fish parts and cut into small pieces (approx. 2 - 3 tbsp). Also cut the two onions into small pieces. .Place the vegetables (carrot slices, celery lozenges, leek strips and cooked onion pieces), the loosened fish parts, the fish stock (400 ml) and the fish sauce (½ tbsp) in the fish stock and simmer / cook for about 15 minutes. Finally fold in the chopped parsley. Toast toast, cut into cubes and fry the cubes in a pan with plenty of butter until golden brown. Serve the fish soup hot and serve with the toasted brood cubes.
