Fish soup according to Dukan
Description
The soup is simple and quick to prepare. This flavorful and delicious fish soup can be served with boiled eggs, making it more filling. If desired, the egg can be cut into cubes or quarters. You can use not only fresh dill, but also parsley, green onion, or celery. Ladle into bowls and serve.
Instructions
- 1
Step 1
Prepare the listed ingredients. You can use any type of fish, but it's best to choose sea fish—it's fattier, which makes the soup richer and more flavorful. You may omit the carrots if desired, but they add aroma and taste to the soup, and only a small amount is used anyway.
- 2
Step 2
Remove the head, fins, tail, backbone, internal organs, and black membrane inside the fish from the smelt. If you come across roe or milt during cleaning, do not remove them. Thoroughly rinse all the cleaned fish flesh.
- 3
Step 3
Place the fish in a pot or cauldron. Peel the onion and carrot, then rinse them in water. Chop the onion into small cubes, grate the carrot on a fine grater, and add the chopped vegetables to the pot.
- 4
Step 4
Pour in hot water, add salt and bay leaves. Place the container on the stove and boil the soup for approximately 10-15 minutes from the moment it starts boiling.
- 5
Step 5
Rinse and chop the dill, then add it to the pot 2-3 minutes before the end of cooking. Taste the soup and adjust the seasoning if necessary.
- 6
Step 6
Peel the boiled chicken egg and rinse it under water. Cut it in half. Pour the hot fish soup into deep plates and place the egg halves in. Serve hot.