2020-08-13 / test@t
White sea fish soup with dill
- 1 carcass of a white sea fish with a head weighing 800 g (dorada, sea bass, cod)
- 2 medium onions
- 1 large bunch of dill
- 1 tbsp. l. extra virgin olive oil
- 1 bay leaf
- 1 tsp mixture of peppers and peas
STEP-BY-STEP COOKING RECIPE
Cut the fish into skinless fillets. Rinse all residues (head, tail, skin, spine), put in a saucepan, pour 2 liters of cold drinking water, bring to a boil, salt a little, remove the foam, put dill stalks, bay leaves and peppercorns, cook for 30 minutes. (remove the bay leaf after 4–5 minutes). Strain the broth.
Peel the onion and cut into feathers. Fry in olive oil until golden brown, transfer to a saucepan with broth, bring to a boil, cook for 7-10 minutes. without cover.
Cut the fish into small, easy-to-eat bites. Chop the dill finely.
Dip the fish into a slightly boiling fish soup, cook for 5-7 minutes. Add the dill, bring to a boil, turn off the heat, let it brew for 10 minutes. and serve.