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Fish soup

Fish soup

Ingredients for 4 persons: 
  • 1 pikeperch small
  • 1 trout small
  • 4 mussels
  • 8 scampis
  • 1/4 stick of leek
  • 1 piece celery
  • 1 carrots
  • 1/2 parsnip
  • 1/4 fennel
  • 1 small onion (cut in cubes)
  • salt
  • pepper
  • olive oil
  • lemon
  • parsley for decoration
preparation: 

 

Fillet the fish.

 

Preparation for the fish fond:

Take the fish bones and root vegetables to put them in a pot with water (approx. 1,5 l), heat it up and let it simmer (do not boil).

 

Cut the carrots, celery and parsip in cubes (1x1 cm) and the stick of leek in rings. Marinate the scampis and mussels with salt, pepper and garlic. Sauté onion and cutted vegetables with olive oil and add a litte white wine to the roast. Add the fish fond (without the bones) and let it boil for approx. 10 min. Season it with salt, pepper and garlic.

 

Cut the fish filet in even pieces, sauté in olive oil and then add it to the soup - do not boil it. Sauté  the scampis and mussels and add it to the soup. At the end decorate with parsley.

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