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.
Calories94.8kcal
Proteins21.1grams
Fats1.4grams
Carbohydrates6.9grams
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 berries
to taste
Lingonberry
to taste
Vegetable oil
to taste
Parsley
to taste
Salt
to taste
1
Pour water or broth into the pot, add parsley root, bay leaf, coriander, and allspice - and place it on the fire.
- Dried parsley root: 1 tablespoon
- Bay leaf: 3 pieces
- Coriander seeds: 0.5 teaspoon
- Allspice berries: 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.
- Water: 1.5 l
3
Finely chop the carrot and celery.
- 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.
- Pollock fillet: 500 g
6
Salt the broth, add pieces of fish, and boil the soup for 7 minutes.
- Salt: to taste
- Pollock fillet: 500 g
7
Add spinach and optionally add lingonberries or cranberries.
- Frozen spinach: 200 g
- Lingonberry: to taste
8
Sprinkle the ready soup with chopped parsley.
- Parsley: to taste
