Thick fish soup is a classic American soup. Low-fat bacon, leeks and tomatoes give this soup a special aroma, and potatoes - density. All this goes perfectly with protein-rich salmon.
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You will need
- - 200 g of skinless salmon filet;
- - 1 bay leaf;
- - 300 ml of fish broth;
- - 600 ml of milk;
- - 15 g unsalted butter;
- - 1 tsp sunflower oil;
- - 1 large onion;
- - 1 leek;
- - 1 thin slice of bacon (30 g);
- - 340 g of potatoes;
- - 340 g of tomatoes without skin;
- - 1 tbsp parsley;
- - 1 tbsp yogurt;
- - sea salt and black pepper to taste.
Instruction manual
1
Put the salmon filet in a large pot. Pour in the broth and add some of the milk so that the fish is covered with liquid. Bring to a boil, then cover and simmer for 6-7 minutes. Fish should be stratified. Disassemble the salmon into small pieces by removing the bones. Save the fish broth.
2
Chop two kinds of onions finely. Dice potatoes and tomatoes. Peel the bacon and cut.
3
Dissolve the butter and vegetable in the pan. Add onions, leeks, bacon, simmer over low heat, stirring often, for 10 minutes, until the vegetables are tender. Add potatoes and simmer for another 2 minutes.
4
Pour in fish stock and milk. Bring to a boil, cover the pan with a lid, reduce heat and simmer for 8 minutes, stirring occasionally. Add tomato and simmer another 3-4 minutes. The potato should become soft, but not crumble.
5
To make the soup thick, scoop out a couple of soup ladles in the contents of the pan and punch through a blender, then return to the pan and mix thoroughly.
6
Stir in slices of salmon fillet and 2 tbsp. parsley. Simmer for a couple of minutes, remove the bay leaf, season to taste.
7
Pour into warmed plates, on top of each serving, put a tablespoon of yogurt, sprinkle with parsley and serve immediately.