Fish soup
1 - 2 people
00h 10
Learn how to cook your new favorite dish: Fish soup
Ingredients
- Water 350ml
- Carrot 1 unit
- Leek 1/2 unit
- Garlic 1 clove
- Olive oil 2 tbsp
- Clean hake 50g
- Clean monkfish 50g
- Prawns 2 pcs
- Mussels 2 pcs
- Clams 3 pcs
- Parsley (leaves) To taste
- Salt To taste
Method
- To make the fish stock, place the prawn heads and skins, the central spine of the monkfish and hake together with the water in the deep Steam Case 1-2p. Microwave for 3 minutes at 800 W.
- Remove from the microwave, pass everything through a sieve and set aside. Place the carrot and leek cut into thin julienne strips, the peeled garlic and 1 tablespoon of oil in the deep Steam Case. Microwave at 800 W for 2 minutes.
- Salt the fish and clean the clams and mussels. Add everything to the deep Steam Case along with the reserved broth and parsley leaves. Cook for 2 more minutes at maximum power (800 W). The clams and mussels will be open after this time, otherwise cook 1 minute more. Adjust the salt and serve with bread.
- Note: This recipe can be adapted to the 3-4p Deep Steam Case by doubling the amount of ingredients and adding two more minutes to cooking. It is important that you control it. Enjoy creating this fish soup recipe Other soup recipe ideas Tomato soup Soup with vegetables and spices Garden soup
