John Myers
Vegetable Fish Soup À La Papa
The perfect vegetable fish soup à la papa recipe with a picture and simple step-by-step instructions.
- 500 g Pangasius fillet TK
- 4 Carrots about 400 g
- 2 Garlic cloves
- 4 Small onions about 200 g
- 1 Kohlrabi about 900 g
- 2 tbsp Olive oil
- 1 liter Vegetable broth (5 teaspoons instant)
- 1 tsp Salt
- 1 tsp Ground coriander
- 0,5 tsp Pepper
- 1 tbsp Fish sauce
- 2 Splash Worcester sauce
- 6 tbsp Kohlrabi leaves cut
- Dice the pangasius fillet (approx. 1.5 – 2 cm), peel the garlic cloves and dice finely. Peel and dice the onions. Peel the carrots with the peeler, scrape with the vegetable blossom scraper / peeler 2 into 1 decorating blade and cut into decorative carrot blossom slices (approx. 3 – 4 mm thick) with the knife. Peel the kohlrabi, cut into slices and then into lozenges. Heat olive oil (2 tbsp) in a saucepan, fry the garlic and onion cubes in it / stir-fry. Add the carrot blossoms and kohlrabi, sauté briefly, deglaze / pour the vegetable stock, season with salt (1 teaspoon), ground coriander (1 teaspoon) and pepper (½ teaspoon) and simmer with the lid closed for about 10 minutes / let cook. Add pangasius fillet cubes and simmer / cook for another 5 – 10 minutes with the lid closed. Season to taste with fish sauce (1 tbsp) and Worcester sauce (2 spritzes) and serve sprinkled with cut kohlrabi leaves.
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