Soup at the monastery
Ingredients
400 g beard or hake
50 g butter
1/2 bunch fresh onions
200 g red tomatoes
80 g peppers Sivria
50 g carrots
30 g fresh chillies
20 g thyme
300 g potatoes
25 g olives
70 g lemon
salt
pepper
1/2 bunch parsley
Method
Fish is cleaned of skin and bones, cut into cubes, salted. In fish broth put to simmer chopped onion, vegetable oil, carrots, diced. Add the potatoes, diced, cleaned chillies, chopped peppers and tomatoes. Boil until soft. At the end add the olives, which are removed stones, cut into quarters. Serve cold with chopped parsley and lemon stripped of its sheet.
Difficulty
Average
Tested
0users
Author
vg
Sunday, December 1, 2002 - 00:00