2020-08-13 / test@t

White sea fish soup with dill

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
  • salt


Step 1
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.
Step 2
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.
Step 3
Cut the fish into small, easy-to-eat bites. Chop the dill finely.
Step 4
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.
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