500 g fish fillet
2 fresh chillies optional
100 ml white wine
2-3 tbsp butter or vegetable oil
salt, pepper, 1 cube of fish broth
Fish is cleaned of skin and cut into small pieces, sprinkle with salt, pepper and wine and let stand 15-20 minutes in a refrigerator. In the oil and 1 tbsp water sauté chopped onion, carrot and some chopped tomatoes. Stir in the flour and pour in the fish broth. Keep boiling them add the potatoes (cut into small pieces, or as desired at in large pieces), the rest of the chopped tomatoes, sliced spicy pepper (usually the second play it all over), and finally fish. Soup boil on medium heat until ready, thicken with beaten egg, seasoned to taste with vinegar. For serving soup chopped fresh parsley in small pieces. * I want to say that hot peppers are optional, they are more for lovers of spicy dishes. You can of course replace the vinegar with lemon juice.