Fish Soup Hot chili

Shopping List for 4 adults

100 g fillets of cod, ling, tusk, or catfish
100 g fillets of lean fish from fresh water perch or pike
100 g fillets of lean fish from the sea "flat-fish"
100 g mussels, deep-frozen
100 g giant prawns in shell, deep-frozen
1 large onion into cubes
4 cloves garlic
2 red hot chili peppers into small slices
1 red pepper not hot in slices
4 ripe tomatoes in boats and a canned tomato purée
1 diced fennel root
4 large potatoes cut into coarse cubes
½ orange peel
10 threads saffron or 1 tsp. turmeric
4 twigs parsley or dry
4 twigs dill instead of parsley
4 tablespoons virgin olive oil
2 l fish broth or chicken broth
12 toast slices of good quality, or Garlic bread
Season with salt, white pepper and cayenne pepper

I am an angler in Scandinavia
Recipe No. 2*
Fish Soup Hot chili a dish for real men
Fish Soup Hot chili a dish for real men

Procedure without liability: Sauté onion, garlic, red pepper and fennel in olive oil in a very large soup pot until onions are clear. Approx. 8 minutes. Add broth, potatoes, red hot chili peppers, the half of the orange rind, saffron (or turmeric) and twigs of the parsley. Bring the soup to boil and boil for 5 minutes. Add tomatoes and tomato purée and boil another 10 minutes. Parsley twigs are taken out of the pot and mussels poured into the pot. Bring the soup to boil again. Then pour the bite-sized pieces of fish in the pot. Let soup simmer on low heat for 5 minutes. Get the thawed giant prawns in shell in the pot, and as soon as the soup begins to boil, turned off the heat otherwise the prawns will be tough.

Hint: If you want a creamy soup, you can adjust with whipping cream, but be careful not to stir too much in the soup, thus fish pieces become to "pluck fish".

Serving: Serve the soup with chopped parsley or dill and toast.

Fish Bouillon: If you catch fish, use fish bones and head - but not fish gills, fish blood and guts - to make a broth of fish. Pour approx. 2 ½ l water in a big pot and add all the fish bones and head and 1 tablespoon salt, 10 cloves garlic, 2 large onions, 2 carrots, 5 cm fresh ginger, 3 green leek tops, 2 red chili pepper, 1 parsley root, 1 parsnip, 5 Pirie-Pirie, 1 tablespoon oregano, lemon grass or 1 whole lemon or dried lime leaves, 10 bay leaves and the top of a fennel tuber. In short, what you have on hand of good vegetables and spices. Vegetables cut into smaller pieces before being put into the pot.

It all boil for exactly 20 minutes, then sieve through a cloth. Let fish broths settle for half an hour. Measure the amount as indicated above, but avoid the sediment. Adjust the volume with a dry white wine. Is there enough fish broth, you can just drink the wine.

Drink: Cold glass of white wine: Gewürztraminer is suitable

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