John Myers
Smoked Fish Soup
The perfect smoked fish soup recipe with a picture and simple step-by-step instructions.
- 1 piece Smoked mackerel
- 2 piece Redfish
- 3 piece Potato
- 2 piece Chopped onion
- 2 piece Clove of garlic
- 2 piece Carrot red
- 0,5 pole Leek
- 0,125 piece Fresh celery
- 75 g Tomato paste
- 2 tbsp Clarified butter
- 0,5 liter Table wine
- 2 liter Fish / vegetable stock
- 1 Handful Assorted herbal herbs
- Salt
- Pepper
- Fish sauce
- Cooked fish seasoning
- First, the vegetables are cleaned and the smoked fish deboned, the fish meat and vegetables diced accordingly, the onions roughly chopped, the leek cut into rings and the garlic rubbed with salt.
- Cook a broth from the bones, fish heads, tails and fins as well as the vegetable cleaning waste and the cooked fish spice.
- Heat the clarified butter in a saucepan and, beginning with the root vegetables, then the leek and the garlic rubbed with salt, lightly sauté, finally toast the tomato paste briefly, deglaze with the wine and let it reduce for about 10 minutes.
- Now fill up with the strained fish stock and simmer on a low flame for about 15 minutes until the vegetables have the right bite.
- Now add the fish pieces, season with the spices and the fish sauce, and serve sprinkled with the chopped garden herbs
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