Seafood dishes add sophistication to any table. And soups from the inhabitants of sea and ocean depths are incredibly lungs, raw and useful. The recipes of such soups are a huge set - from sharp Asian, to fish chowder of New England. We will prepare Norwegian seafood soup. It does not require special time spent, and the necessary ingredients are not so exotic.
For the broth, we take salmon fillet, bring to a boil and cook a little, because salmon is quickly welded, you need not to overdo it with cooking and get fish from the broth. For special piquancy at the beginning of the cooking, add grated root celery or parsley on the grater.
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The finished broth is filtering through the sieve to remove the sharp pieces of fish, foam and so on - we need a transparent decoction.
3
The melted raw materials wipe on medium grater, we carefully divide and send it into boiling broth, stirring until the full dissolution of raw materials.
4
In parallel, the passerly chopped onions until golden color.
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Carrots, grated on the grater, add to the frying pan to the onions, plunge the softness of carrots.
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Potatoes cut into cubes and throw in broth, and add a roaster of onion and carrots.
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Seafood roasting in a pan, drain the water and add seasonings to taste. It is worth noting that all seafood are very delicate and the thermal processing time should be minimal.
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Suck a mixture of seafood into a saucepan, add chopped salge, which was cooked in the broth initially, salt, add fragrant pepper, bay leaf.
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10 minutes before the end of the cooking, add sweet pepper into soup sliced, greens.
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Serve to the table with the addition of olive or a piece of lemon.
Seafood soups are delicious and helpful. And you can experiment with constituent components. Each new "Marine Gad" will give a special taste and aroma dish.
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