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The king's fish soup with crab claws

Cook time: 0 min.
Servings: 4

Ingredients for The king's fish soup with crab claws

Freiche creame
Fresh oregano
Fresh Rosemary
a littleOlive oil
Rosemary bread
0.5dlWhite wine
1canSkinned tomato
1-2tspLobster pasta
200gFish (COD, catfish)
3tbspFish font
8-10Krappe itch

Instructions for The king's fish soup with crab claws

To prepare the The king's fish soup with crab claws recipe, please follow these instructions:

Chop 3 pieces of chalotte, 1-2 garlic, 1/2 fennel, 15 leaves of fresh Oregano and 2 spoonful of fresh rosemary finely, and then place in a hot pot of a little olive oil and a little butter. Cook this until the bulbs are ready.

Pour ½dl white wine, 1L water and 3 tablespoons of fish in the pan. Half of the liquid from a can of tomatoes and 1-2 of the tomatoes are chopped well and put into the pan with 1-2 teaspoons of lobster pasta and ½ dl cream. Taste with fish fonts, lobster pasta, salt and pepper.

Cut the fish into suitable pieces (1-2 x 1-2 cm), place them in a bowl and squeeze the juice from a quarter to a lemon over the fish pieces and leave them for 20-30 minutes (until they are in the soup).

Check crab clots for gust and discomfort. Slide them if necessary. (Keep in mind shellfish must be kept below freezing until cooked).

15 minutes before eating: Put the rosemary bread in the oven (see Instructions)
Add fish pieces and crabcloth to the soup and squeeze a quarter to half orange in the pot as well. Season with salt pepper.

Just before the bread is finished, the garlic cloves are picked up on a plate and the soup comes in deep plates with a spoonful of creams in the middle and arrows a sprig of rosemary as a garnish.
Then the bread is finished

Rosemary bread and lobster paste can be purchased from Irma. Creepcloth should not be a task force as these are difficult to handle when eaten. Buy any catfish and crab at Daycatch at Christianshavn, where you will find many interesting ingredients from Greenland's wildness. Keep in mind that the soup collects the lack of taste from the cloves when they come in. Respect the ingredients and please use handcraft as the machines squeeze out the cooking. P.S. This recipe came when I wanted to make a dish that is usually seen as bvadr but that should be for kings.