Light soup with pollock fillet, celery and spinach

6 servings

30 minutes

Recipe from Svetlana Krotkova's book "I choose fish! A complete guide to choosing and cooking from a third-generation fisherman.

Energy value per serving

• Calories: 94.8
• Proteins: 21.1g
• Fats: 1.4g
• Carbohydrates: 6.9g

Ingredients

• Water: 1.5 l
• Pollock fillet: 500 g
• Frozen spinach: 200 g
• Celery stalk: 4 pc
• Bay leaf: 3 pc
• Carrot: 2 pc
• Dried parsley root: 1 tbsp
• Coriander seeds: 0.5 tsp
• Allspice peas: to taste
• Cowberry: to taste
• Vegetable oil: to taste
• Parsley: to taste
• Salt: to taste

Cooking steps

1. Pour water or broth into the pot, add parsley root, bay leaf, coriander, and allspice - and place it on the fire.

   Required ingredients:

   • Dried parsley root: 1 tablespoon
   • Bay leaf: 3 pieces
   • Coriander seeds: 0.5 teaspoon
   • Allspice peas:  to taste

2. Bring to a boil, let it simmer for 5 minutes, and remove the spices with a slotted spoon. The broth can be strained through a sieve.

   Required ingredients:

   • Water: 1.5 l

3. Finely chop the carrot and celery.

   Required ingredients:

   • Carrot: 2 pieces
   • Celery stalk: 4 pieces

4. Slightly fry them in a small amount of oil and add to the broth.

5. Cut the pollock fillet into small pieces.

   Required ingredients:

   • Pollock fillet: 500 g

6. Salt the broth, add pieces of fish, and boil the soup for 7 minutes.

   Required ingredients:

   • Salt:  to taste
   • Pollock fillet: 500 g

7. Add spinach and optionally add lingonberries or cranberries.

   Required ingredients:

   • Frozen spinach: 200 g
   • Cowberry:  to taste

8. Sprinkle the ready soup with chopped parsley.

   Required ingredients:

   • Parsley:  to taste