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Fish Soup

chef.gonzalo's picture
Ingredients
  Fish fillets 1 1⁄2 Pound (fresh or frozen)
  Onion 1 Large, chopped for 1 cup
  Garlic 1 Clove (5 gm), minced
  Olive oil/Cooking oil 2 Tablespoon
  Water 2 Cup (32 tbs)
  Potatoes 2 Small, peeled and diced for 1 1/2 cups
  Tomatoes 2 , peeled and diced for 1 cup
  Dry white wine 1⁄2 Cup (8 tbs)
  Salt 1⁄2 Teaspoon
  Pepper 3 Dash
  Egg yolks 2 , beaten
  Parsley 2 Tablespoon, snipped
Directions

MAKING
1. If frozen fish is being used, thaw fish and cut into 3/4 -inch pieces.
2. In a saucepan, heat olive or cooking oil stir in the chopped onion and garlic and cook till onion is tender but not brown.
3. Stir in water, potatoes, tomatoes, wine, salt, and pepper; bring the mixture to boil.
4. Reduce heat; cover and simmer for about 20 minutes.
5. Add fish pieces and return to boiling; cover and simmer for about 10 minutes or till fish flakes easily when tested with a fork.
6. Gradually stir about 1 cup of the hot liquid into the beaten egg yolks; return all to saucepan; cook till the mixture is thick and bubbly, stirring continuously.

SERVING
7. Arrange the sour into individual serving bowl.
8. Garnish with snipped parsley.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Stewed
Dish: 
Soup
Ingredient: 
Fish
Interest: 
Healthy
Cook Time: 
20 Minutes
Servings: 
4

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