John Myers
Quick Fish Soup with Vegetables
The perfect quick fish soup with vegetables recipe with a picture and simple step-by-step instructions.
- 0,5 Red peppers
- 1 Carrot
- 1 Shallot
- 1 tbsp Rapeseed oil
- Salt
- Pepper
- 300 ml Fish stock
- 100 g Coalfish
- 1 stalk Parsely
- Worcester sauce
- Core, wash and cut the half of a bell pepper into thin strips. Peel the carrot, cut in half lengthways and cut into thin slices. Peel the shallot and dice very finely.
- Heat the oil in a saucepan. Pepper, carrot and shallot in it over medium heat while stirring for 1min. sauté. Salt and pepper lightly. Pour in the fish stock, bring to the boil, cover and let simmer gently for 5 minutes.
- In the meantime, rinse the fish fillet with cold water, dab with kitchen paper and cut into bite-sized pieces. Add to the soup and let simmer for about 5 minutes. Wash, dry and finely chop parsley.
- Season the soup with Worcester sauce, salt and pepper and stir in the parsley. Good Appetite 🙂
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