If you are a judge of fish, and especially fish soup, try to prepare this remarkable dish in the unusual way - having added semolina there.
It is required to you
- - 4 potatoes;
- - 2 liters of water;
- - 1 bulb;
- - 1 carrots;
- - 400 g of a fish fillet;
- - 1 tablespoon of vegetable oil;
- - 1.5 tablespoons of semolina
- - peppercorn;
- - 1 bay leaf;
- - fennel;
- - salt.
Instruction
1. Peel potatoes and slice its small. Spread it in a pan, fill in with water and put on strong fire. It is necessary to wait until water begins to boil, then to lower fire and further to cook a baking plate a cover until potato almost completely doesn't become ready.
2. While potato cooks, peel onions and cut it on several parts, not dorezy up to the end. Peel carrots and rub it on a small grater. When potato is almost ready, add to salt broth to taste and put onions with carrots in a pan.
3. Add pieces of a washed fish. Pieces have to correspond to portions approximately. Close a pan a cover and bring to the boil on strong fire. After that you cook on slow until potato with fish don't become completely ready. Time during which it is necessary to cook a fish soup needs to be calculated independently, it depends on a grade of potato and fish.
4. Take out a bulb from broth and you will throw out it. Pour semolina and at the same time stir slowly continuously. You cook one minute. Then add a black pepper peas and bay leaf.
5. Crush fennel and pour it into a pan. Take out bay leaf from fish soup. After fish soup infuses about 15 minutes, it can be given on a table.