Ingredients
fillet River fish
1 cup frozen shrimp
1/2 root parsnips
1 small celery root
1 carrot
1 glass leeks
2 garlic cloves
1/2 cup white wine
2 tbsp olive oil
1 tbsp flour
lemon juice
salt
2 tbsp dill for garnish
Method
Vegetables finely. In heated oil fry lightly parsnips, celery, carrots, leeks and garlic. Add flour, stir 1 minute and add 1.25 liters of hot water and wine. Once it boils, add the fish. Add salt to taste. After 10 minutes add the prawns. After another five minutes the soup is removed from the heat, season with lemon juice and garlic and served with dill.
Containers:
Difficulty
Easy
Tested
0 users
Source
menu magazine
Comments
I used as seasoning, thyme, celery and lovage. Im a matter of taste but the soup is really excellent.
Devesil must be put on a fish soup.
I know it is, but here use other spices it said. But thanks anyway.