Hake fish soup
6 servings
60 minutes
Fish soup with hake is a light and aromatic dish that warms the soul and delights the taste buds. Its simplicity makes it accessible even for novice cooks. The history of fish soups is rooted in the traditions of coastal peoples, where fresh catch has always been a staple of nutrition. Hake, with its tender texture and mild flavor, pairs excellently with vegetables and grains, creating a harmony of tastes. The light spiciness of black pepper and bay leaves enhances the fish's natural freshness. This soup is perfect for family dinners that restore energy after a long day or as a cozy dish in cool weather. It is served hot, with pieces of hake, tender vegetables, and grains infused with the aroma of spicy seasonings.
1
Prepare the onion and fish (if needed, thaw it).
- Hake: 2 pieces
- Onion: 1 head
2
Also prepare potatoes and carrots.
- Potato: 6 pieces
- Carrot: 1 piece
3
Measure the required amount of grains.
- Couscous: 4 tablespoons
4
Cut the fish into pieces and put it to boil, skimming off the foam when it boils.
- Hake: 2 pieces
5
Salt the broth.
- Salt: 1 teaspoon
6
Add pepper.
- Black peppercorns: 10 pieces
7
and bay leaf.
- Bay leaf: 3 pieces
8
Take the almost ready fish out of the broth.
9
Remove the bones if present.
10
Return the fish pieces back to the broth.
- Hake: 2 pieces
11
Dice the onion.
- Onion: 1 head
12
Also chop the carrot.
- Carrot: 1 piece
13
Place chopped onion and carrot in the pan, add vegetable oil, and fry.
- Onion: 1 head
- Carrot: 1 piece
- Vegetable oil: 70 ml
14
Fry the onion until translucent and the carrot until semi-cooked.
15
Add the vegetable sauté to the broth.
- Onion: 1 head
- Carrot: 1 piece
16
Peel the potatoes.
- Potato: 6 pieces
17
Cut into slices.
18
Put it in the pot with the soup.
- Potato: 6 pieces
19
When the potatoes are almost ready, add the cereal.
- Couscous: 4 tablespoons
20
Cook the soup until fully ready and serve in portions.