Fish soup

Instructions

1. Topping: Clean the peppers from the seeds. Cut them coarsely and put them in a blender. Add the garlic cloves and chopped lovage. Grind. Pour the vinegar, oil and water; Salt and season with pepper. Grind again. You can store the topping for up to 3 weeks in the refrigerator in an airtight container.
2. Broth: Fill the pan with water. Put the products for the broth. Boil over medium heat for 30 minutes. Take out the fish. Clean it from the bones. Remove the fins. Cover it with foil and set aside. Strain the broth.
3. Pour oil into a saucepan. Add the butter and onion. Cook for 5-6 minutes over medium heat. Add the potatoes and tomato. Pour the broth and cook for 20 minutes. Blend.
4. Put the yolks in a bowl and beat them with lemon juice. Slowly, in a thin stream, pour the broth, stirring constantly. When the eggs are heated enough, slowly pour them into the soup. Slowly and with constant stirring. Return the soup to the stove and cook for 3-4 minutes over low heat, stirring constantly. Serve the hot soup by adding a few pieces of fish to each serving, a little of the topping and finish by sprinkling a little parsley or lovage.

• Servings : 6
• Ready in : 70 Minutes
• Course : Main courses
• Recipe Type : beef, Fish and Seafood, recipes for spring, recipes for summer, recipes for winter, Soups
• Ingredient : Apple cider vinegar, Butter, Carrots, Egg yolks, Fish, Garlic, Ground black pepper, Hot pepper flakes, Lemon juice, Oil, Olive oil, Onion, Potatoes, Salt, Sunflower oil, Tomatoes, девесил