Smoked fish soup according to the recipe from Andechs Monastery

Ingredients for 2 servings:

• 500 ml water
• 1 tsp chicken broth powder
• 1 tsp anchovy paste
• 100 g halibut, smoked
• Salt and pepper, black
• e.g. sour cream

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

quick to prepare, very tasty, with few ingredients

Heat the water, but do not let it boil. Stir in the chicken stock powder and let it stand for a moment, but do not let it boil. Then add the anchovy paste and stir until dissolved. Also let it stand for a moment, but do not let it boil. Meanwhile, chop the fish. Remove any bones. Add the fish to the stock. Again, do not let it boil, but let the soup stand for a few minutes and season with salt and pepper. The soup is now ready to serve with a dollop of sour cream. Tip: I have also used smoked mackerel from a market stall in this soup. This mackerel was seasoned with spices. The taste was all the better for it. This dish is one of my favorites.