Finish fish soup
Ingredients
- Fresh salmon or trout head/tail or body 300-400g
- Smoked salmon/trout – 150g cut to tiny pieces
- Potato – 1 or 2 pieces tiny pieces (0.5cm)
- Bay leaves 2 pieces
- Black pepper 6-10pieces
- Onion - 1 whole (for stock) 1 sliced small
- Dry white wine – half a cup (150ml)
- Cream – 150ml
- Dill for garnish
Directions
Soup base/stock
- Put the fresh salmon/trout in whole and add water so its covered plus 2cm
- Add the whole onion, bay leaves, black pepper and salt/vegeta
- If with fish head cook for 30 mins if without cook for 20 mins
- Strain through collander and let the fish cool
- Take the meet of the fish and pulp into small pieces with a fork
Other soup ingredients
- Fry the onion for 3 minutes in oil and add the potato and fry for another 3-5 minutes
- Add the smoked salmon and fry for another 3-5 minutes
Putting it all together
- Boil the stock with and add the fish
- Once boiled add the other ingredients (onion, potato and smoked salmon)
- Cook for 2-3 minutes and add the white wine and cook for 2-3 minutes
- Add the cream, get it to boil then no need to cook for long
- Can garnish with dill