Greek-style fish soup
Description
The soup is simple and quick to prepare. The fish is scaled, then its backbone, head, and skin are removed, and the flesh is cut into pieces. The removed parts are covered with water and boiled. Add onion, peppercorns, bay leaf, and herbs. Cook the fish for about half an hour, then strain the resulting broth and pour it over the fish pieces. Continue cooking the fish until fully done. Once cooked, remove the fish from the broth. Melt margarine, pour in some of the broth, and stir in flour. Mix this roux with the remaining broth, then add finely chopped, peeled tomatoes. Also add cream, salt, pepper, and crushed garlic. Return the fish pieces to the soup, bring to a boil again, then let it steep for 5 minutes. Serve with fresh herbs and sour cream.