Hake Fish Soup
Main Dishes • Global
Description
This is a simple soup despite the number of steps. It doesn't have to be made specifically with hake; you can use any fish, preferably with a low number of bones. In fact, while the fish is cooking, you can prepare the vegetables, thus reducing the cooking time. During cooking, you will likely need to skim the foam more than once, so be attentive, and the soup will be clear. It is better to use fish that has been thawed in advance. Couscous can be replaced with millet, but the cooking time will increase, and to avoid prolonging the process, the millet should be added to the soup along with the sautéed vegetables. After the soup is cooked, you can add freshly chopped herbs.
Ingredients
- Hake 2 pieces
- Onion 1 head
- Carrot 1 piece
- Potato 6 pieces
- Couscous 4 tablespoons
- Salt 1 teaspoon
- Green peppercorns 10 pieces
- Bay leaf 3 pieces
- Vegetable Oil 0 fl oz
Step-by-Step Guide
Step 1
Prepare the onion and fish (if necessary, thaw it).
Step 2
Also prepare the potato and carrot.
Step 3
Measure the required amount of grains.
Step 4
Cut the fish into pieces and start boiling it, skimming off the foam when it boils.
Step 5
Salt the broth.
Step 6
Add the pepper.
Step 7
And the bay leaf.
Step 8
Remove the almost cooked fish from the broth.
Step 9
Remove the bones, if any.
Step 10
Return the fish pieces back to the broth.
Step 11
Dice the onion.
Step 12
Also dice the carrot.
Step 13
Place the diced onion and carrot in a frying pan, add vegetable oil, and sauté.
Step 14
Sauté until the onion is translucent and the carrot is partially cooked.
Step 15
Add the vegetable sauté to the broth.
Step 16
Peel the potatoes.
Step 17
Cut them into wedges.
Step 18
Add them to the pot with the soup.
Step 19
When the potatoes are almost cooked, add the grains.
Step 20
Cook the soup until fully ready and serve in portions.
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