Fish Soup With Dill and Parmesan
Fish soup has a strong flavor. And that’s perfectly understandable! But you can make it even better with some fresh dill. Want to make it perfect? Sprinkle some grated parmesan on it just before serving! And don’t forget that fish soup is delicious warm or cold!
Ingredients Needed for Fish Soup With Dill and Parmesan
4 cups of water
1 trout, small, gutted
7 ounces of salmon fillet
1 red onion
0.5 inch - ginger root
2 tablespoons of dill, chopped
½ cup grated parmesan
1 teaspoon aromatic herb, chopped
How to Make Fish Soup With Dill and Parmesan
- Put the water in a large pan and bring it to a boil.
- Slice the trout and the salmon. Keep 5 ounces (140 grams) of salmon for later use.
- Add the fish in the boiling water and cook it. Skim off the scum that accumulates on the surface of the stock. Boil the stock for about 40 minutes.
- Strain the fish stock and put the liquid in a pot, on medium heat. Simmer.
- Peel and cut the potato into medium cubes. Peel and cut the red onion into quarters.
- Add the potato cubes, red onion, and the remaining salmon pieces in the simmering stock.
- Cut the lime in halves and add it to the soup.
- Season with salt and pepper.
- Peel the ginger and add it to the soup. Add the chopped dill. When the vegetables are soft, remove the pot from the heat.
- Divide the fish soup in two bowls.
- Add some grated parmesan in each bowl.
- If you want, you can add some more dill.