Fish soup

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The classic mamadist fish soup that we all grew up with. With lots of vegetables and fish and the smell of our soup filling the house.

For a simple fish soup:

  • 1.5 kg of fish for soup (cod, sterile rooster, scorpion etc)
  • 500 g shrimp (optional)
  • 2 onions cut into squares
  • 3 carrots cut into frames
  • 4 zucchini cut into squares
  • 5 potatoes cut into squares
  • 1/2 bunch of celery or 3 sprigs of celery
  • salt, pepper, olive oil
  • 1/2 cup Carolina rice (optional)

Implementation

  1. We take our fish and clean it. Remove the entrails and wash thoroughly.
  2. Put them in the pot and let them boil, adding pepper to the water.
  3. When they are ready, remove them very carefully and strain the water in case there is a bone left.
  4. We add our vegetables to the water
  5. When the vegetables are almost cooked, add the rice and olive oil.
  6. At the end add the lemon if you do not want with eggnog.

For the eggnog

  • 2 egg yolks
  • 2 lemons
  1. Beat the yolks very well with a whisk and add the lemon. After we have removed the soup from the stove, take a little of our soup with a spoon and gradually, stirring very carefully, pour the soup spoon by spoon into the bowl, so that the egg slowly takes the temperature of the soup and does not cook. .
  2. When we have put 3-4 tablespoons in the bowl, incorporate the eggnog in the rest of the soup and let it boil for 2-3 minutes. Serve hot.

Velvet fish soup

Follow steps 1 to 4 of the simple fish soup.

When the vegetables are well cooked, mash our ingredients with a hand blender.

The right time to balance the taste is now. Add our lemon and if necessary salt and pepper. Fish soup wants olive oil. That's why it's up to you how much you will put.

The density of the velvet should be velvety. If you get more gel with very little water you can bring it in its correct form.

  1. Be careful when boiling fish. Do not stir, just shake the pot by the handles.
  2. You can boil the fish in a tulip. So when you take them out you will not be afraid of bones leaving, and you save the strain process.
  3. We correct the taste of our soup at the end after the process has been done, because we have salted the fish at the beginning.
  4. Fresh fish of course has a much more intense taste. But we can also use the frozen ones for soup. In both cases, skim them in the boiling.

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