John Myers
Fish Soup À La Papa
The perfect fish soup à la papa recipe with a picture and simple step-by-step instructions.
- 250 g Salmon fillet frozen
- 250 Saithe fillet TK
- 2 tbsp Lemon juice
- 1 tsp Salt
- 150 g Carrots
- 150 g Kohlrabi
- 150 g Red pepper
- 2 Onions approx. 100 g
- 2 Spring onions approx. 50 g
- 2 Garlic cloves
- 0,5 Red chilli pepper
- 1250 ml Beef broth (4 – 5 teaspoons instant)
- 1 tbsp Tomato paste
- 1 tbsp Fish sauce
- 1 tbsp Italian herbs TK
- 0,5 tsp Salt
- 0,25 tsp Cayenne pepper
- 1 Strong pinch of salt
- 1 Strong pinch of pepper
- Baguette or bread roll
- Thaw the fish (salmon fillet and pollack fillet), dice, season with salt (1 teaspoon) and drizzle with lemon juice (2 tablespoons). Peel the carrots with the peeler, scrape with the vegetable blossom scraper / peeler 2 in 1 decorating blade and cut into decorative carrot blossom slices (approx. 3 – 4 mm thick) with the knife. Clean / peel the kohlrabi, first cut into slices and then into diamonds. Peel and dice the onions. Clean and wash the spring onions and cut diagonally into rings. Clean and wash the chilli pepper, quarter lengthways and cut into strips. Peel and finely dice the garlic. Heat butter (1 tbsp) in a saucepan and add the vegetables (onion cubes, garlic cloves cubes, chilli pepper strips, carrot blossoms, kohlrabi diamonds, bell pepper diamonds and spring onion rings) one after the other and sauté / fry them. Deglaze / pour in the beef stock (1.25 liters) and add tomato paste (1 tbsp), Italian herbs (1 tbsp) and fish sauce (1 tbsp). Season with salt (½ teaspoon) and cayenne pepper (¼ teaspoon) and cook everything with the lid closed for about 15 minutes. Add the fish cubes with the liquid and cook / simmer for another 5 minutes. Season to taste with salt (1 big pinch) and pepper (1 big pinch) and serve with bread rolls or baguette.
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