San Pierno Soup
Soups • Yugoslavian
Description
San Pierno Soup
Ingredients
- Smoked haddock fillet 5 oz
- Blue Ling Fillet 5 oz
- Dashi powder 1 teaspoon
- Celery stalk 5 oz
- Leek 5 oz
- Carrot 5 oz
- Grated Pecorino Pepato Cheese 0 oz
- Pesto 0 oz
- Olive Oil 0 fl oz
Step-by-Step Guide
Step 1
To prepare 4 servings of soup, take 1200 ml of water. Bring the water to a boil.
Step 2
While the water is boiling, you can prepare the mirepoix for the soup. First, wash all the vegetables, then slice the leek into rings, chop the celery stalk into small pieces, and cut the carrot into half-moons.
Step 3
Dice the salmon and white fish fillets.
Step 4
Heat the olive oil in a pan and sauté all the chopped vegetables until soft; three minutes will be sufficient.
Step 5
Dissolve the dashi broth in the boiling water.
Step 6
Then add the mirepoix (sautéed vegetables) and fish to the broth and cook the soup for 3 minutes.
Step 7
While the soup is cooking, grate the cheese.
Step 8
Then add the pesto to the soup and stir it in. After a minute, remove the soup from the heat.
Step 9
Ladle the soup into bowls, sprinkle it with grated cheese, and serve immediately.
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