Vegetable Broth with Fish

    Vegetable Broth with Fish

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    55min


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

    Ingredients
    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

    Directions
    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.

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