Creamy soup with fish and seafood
Author:
Cooking Together
Servings: 4
Cooking time: 40 min
Creamy soup with fish and seafood according to Andrei Domansky's sister's recipe
Ingredients
| telapia (or 200 g fillet) 1 pc |
| pikeperch (or 200 g fillet) 1 pc |
| mussels (cleaned) 200 g |
| cream (20%) 200 g |
| melted cheese "Druzhba" 1 pc |
| vegetable oil 15 g |
| onion (large) 1 pc |
| carrots (large) 1 pc |
| potatoes 4 pcs |
| tomatoes (peeled) 4 pcs |
| boiling water 1,5-2 liters |
| bay leaf 2 pcs |
| salt, pepper to taste |
Instructions
Step 1
Diced onion and coarsely grated carrots sauteed in vegetable oil.
Step 2
Add diced tomatoes and stew for 3 minutes.
Step 3
After a while pour boiling water, add chopped potatoes, salt, pepper, bay leaf and cook the soup until the potatoes are ready.
Step 4
Remove the fish fillets from the fish, cut them in any shape and add them to the soup. Then add mussels, grated melted cheese and stir until the cheese melts.
Step 5
Pour in the cream and simmer the soup for 7-8 minutes, then let it infuse.
Step 6
If desired, serve the soup with a sprig of parsley.