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Serbian fish soup

Cook time: 0 min.
Servings: 4 portion(s)

Ingredients for Serbian fish soup

Fish Heads hull and fins
1pinchCayenne pepper
1tbspFresh chopped Marjoram or 1 teaspoon. dried
1Bay leaf
1Small bdt. parsley
1dlDry white wine
2Red Peppers
3tbspConc. tomato puree
500gFish fillets of 2-3 different kinds of fish (e.g., cod, saithe plaice or halibut)
5-6White peppercorns
75g(small) white beans

Instructions for Serbian fish soup

To prepare the Serbian fish soup recipe, please follow these instructions:

Rinse the beans and soften in plenty of cold water for at least 8 hours. Pour the water from the beans and cook them in fresh, cold water until they are tender, about 45 minutes. Fisheries Fund: Garnish leeks and onion and cut them roughly. Bring all the ingredients to the fund in a saucepan, slowly bring it to boil, foam carefully and let the foundation simmer without lid for 20-25 minutes. Say the foundation, measure 1½ liter and put it back into the pan. Peel the chalotte and chop them nicely, freeze the peppers for seeds and seeds and cut them into thin strips. Bring the boil back and add chalotte, peppers, crushed garlic, tomato purée and spices. Let it boil for low heat for about 5 minutes. Go the fish for the small bone and cut it into mundane pieces. Bring the fish to the soup and simmer for 4-5 min. Warm the cooked white beans in the soup the last min. Season with salt and pepper. Serve the soup, stirring hot, sprinkled with freshly chopped parsley. Tip: Enjoy the soup with good bread or flute. It is so mellow that it can make it out of the main course. Remember to get fishing heads, -shocks, and -fine if your fishmonger fillets.

Served as starter