It's Not Always Steamed: Veloute Fish Soup
-
Preparation Time15 mins
-
Cook Time20 mins
-
View98
Fish soup, which gets its flavor from the healing fish broth and root vegetables, maintains its place among the indispensable dishes of fish tables. This soup, which will crown the table with beautifully cooked fish, creative appetizers and fresh salads, will be appreciated by everyone. Wouldn't it be great to have a nice halva recipe behind it? You can also enjoy this taste in a practical way at home.
A new one has been added to your favorite soup recipes . Bon appetit in advance..
Ingredients
Follow the directions
1
StepRinse the fish pieces in cold water and put them in the pot. After washing the vegetables, put them in large pieces in the pot with the spices, add the water and put it on the stove.
2
StepFirst start boiling the fish stock on high heat, after you see it boiling, turn the stove to the lowest setting and cook for about 45-50 minutes.
3
StepWhile the fish broth is boiling, be sure to remove any foam that accumulates on the top and never stir the broth.
4
StepAfter the fish broth is ready, gently remove it from top to bottom with the help of a ladle, being careful not to mix it, and transfer it to another container with a strainer.
5
StepOnce your ready fish broth has reached room temperature, you can store it in the refrigerator for a week or, if you wish, in small portions in the deep freezer for up to 6 months.
6
StepBefore you start cooking the soup, cut the seedless parts of the potatoes, carrots and zucchini into thin, small cubes. Cut the fish into large cubes.
7
StepMelt the butter in a pot first, add the flour and fry on medium heat until the smell comes out without taking on too much color. Add the fish stock little by little to the roasted mixture and whisk to make sure it becomes smooth.
8
StepWhen the soup starts to boil, add the fish and vegetables, reduce the heat and cook for about 15 minutes until the potatoes are cooked.
9
StepDivide the cooked soup among plates and serve with dill leaves and lemon if desired. Enjoy!
10
StepIn short, to obtain a delicious fish stock; boil the fish over medium heat until all its parts, root vegetables and aromatic herbs release their essence.
11
StepRemove the boiled fish meat to a serving plate and shred it into small pieces. Pass the flavored fish water through a strainer until it is smooth.
12
StepDon't mind the small pieces of vegetables that will give the soup its color and pass through the strainer and mix into the soup. They are the secrets to the flavor we want them to be.
13
StepPour the fish stock into the pot. For the dressing; quickly mix the egg yolk and lemon juice. Gradually mix with the hot fish stock, let it cool and transfer it to the soup pot.
14
StepBoil the soup with its seasoning on low heat for another 10 minutes and serve it hot without waiting any longer. Share it with your loved ones.
Previous Recipe
