Vegetable Broth with Fish

    55 minutes

    A lovely light soup. First I make a vegetable stock and then reheat it with fresh vegetables and whitefish. Filling, healthy and light!

    Be the first to make this!

    Serves: 4 

    • 1 onion, peeled
    • 2 carrots, peeled
    • 100g celery stalks, cut into chunks
    • 3 bay leaves
    • 10 peppercorns
    • 8 cups (2 litres) water
    • salt, to taste
    • 2-3 potatoes, peeled and diced
    • 1 carrot, peeled and sliced
    • 200g frozen whitefish fillet
    • fresh dill, to garnish

    Preparation:15min  ›  Cook:40min  ›  Ready in:55min 

    1. In a saucepan, add the onion, 2 carrots, celery, bay leaves and peppercorns. Cover with cold water and bring to the boil. Add salt to taste. Reduce heat, cover and simmer 25 minutes. Strain into another saucepan.
    2. Add the potatoes and carrot to the stock and simmer 10 more minutes.
    3. Add the fish fillet (without thawing) and simmer 5-7 minutes. Serve, distributing the fish equally, garnished with dill.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (0)