1 ragout / skeleton salmon (or zander)
2-3 dried chillies
4-5 cloves garlic
1-2 red onion
1 vegetable stock cube
2-3 tbsp olive oil or sunflower oil
In appropriate pot pour water and leave to boil. After boil Put the fish with a little salt. While the fish is cooked potatoes cut into 1-2 and 1-2 carrots finely. The amount of potatoes and carrots are evaluated depending on whether you like the soup more rare or more thick. Once the fish is cooked is removed from the water and leave to cool. Put the water in the potatoes and carrots. While they are cooked, boned fish. When the carrots and potatoes are almost cooked fish back into the water. Roast 2-3 dry chillies and cut into the soup. Roast garlic cloves and put goals and separately unroasted 1-2 cloves, cut into slices. Red onion cut into in large pieces and also Bake part of it. Add 1 vegetable soup - the broth is savory, so early put less salt, not pressing soup.Allow the soup to simmer for 10-15 minutes to dissolve bouillon and cooked onion. Once soup is ready be removed from the heat. into a suitable container heat 2-3 tbsp olive oil or sunflower oil, so start begin to smoke. Pour the hot oil in the soup while stirring (watch sprayed). Close the pan with a lid and leave to stand for ten minutes.