Ingredients

Features

Description

Rich, but not too greasy soup is perfect for early summer. Serve it with plenty of fresh hot bread and a glass of dry fruit wine. When the mussels do not get it, use them instead of shrimp.

1. Prepare a fish broth. Put in a large pot of carrots, onions, parsnips, celery, bacon, lemon juice, saffron and fish heads, pour 900 ml of water and bring to a boil. Simmer for 20 minutes until it boiled down twice.

2. Select any open mussels that do not close, if the knock on them, and throw them away. Other add to broth. Cook for about 4 minutes, until they are opened. Strain the soup through a sieve and return the liquid to the pot. Throw out all the mussels have not opened, and good clean of shells.

3. Add to soup leeks and shallots, bring to a boil and cook for 5 minutes. Add dill and haddock and cook for another 5 minutes, until tender. Get haddock with a slotted spoon, then break up with a fork.

4. In another bowl, beat the eggs with the cream. Add a little broth, whisk, then pour into a hot but not boiling soup. Continue whisking whisk for several minutes until the soup thickens slightly and is warm. Do not give to boil.

5. Add haddock and mussel soup, check seasoning. Garnish with parsley and serve hot.

Note

Fish broth can be frozen for up to 6 months.

Translated by site: wday.ru