learn how to bake saffron fish soup
Ingredients for saffron fish soup:
2 teaspoons of butter
One onion, finely chopped
A number of leeks, thinned
A carrot ring is thin
4 tablespoons white rice
Some saffron
125 ml of grape juice
One liter of fish extract
125 ml high-fat cream
350 grams of whitefish fillet, including Cad, Haddock or Monk Fish, cut into 1 centimeter cubes
4 tomatoes, peeled, grained and crushed
A parsley leaf for decorating
salt and pepper
How to make saffron fish soup:
Asthma: Put the butter in a pot, add warm on the medium heat, add onions, leeks, and carrots. For 3 minutes, stir in order to make the onions soft.
Add rice, saffron, grape juice and fish extract and reduce heat after boiling. Give it salt and pepper.
Close the lid of the container and let it go slowly for 20 minutes until the rice and vegetables are softened and the soup is placed.
Pour the soup into the mixer to make it smooth and soft.
If you use a dishwasher, strain the soup and leave it out.
Pour large soup ingredients with plenty of soup juice to soften them into the appliance. Then mix with the remainder of the soup.
Transfer the soup to the pot, add the cream, and stir for a few minutes to warm for a few minutes.
Add spices to the boiled soup with tomatoes and let the soup cook for 3 to 5 minutes until the fish catches a little bit.
source: asemooni .com
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