Fish Soup with Vegetables and Mussels | Recipe |

Fish Soup with Vegetables and Mussels 

 Soups are the best part of winter season. After cooking the stuffed fish, fish scraps remain - head, tail, ridge, abdomen, etc., from which you can make a delicious soup with any vegetables. Also in the summer we always catch mussels, which I freeze for the winter, I also always add them to fish soup, it turns out very tasty.

Ingredients:

For a 2.5 liter pot:

• Fish trimmings (head, tail, ridge)
• Potatoes - 3 pcs.
• Bulb onions - 1 pc.
• Carrots - 1 pc.
• Bay leaf - 1-2 pcs.
• Peppercorns - 6-8 pcs.
• Pickled tomatoes - 2 pcs.
• Bulgarian pepper - 0.5 pcs.
• Green peas - 3 tbsp
• Garlic - 1 clove
• Mussels - 150 g
• Dill - 0.5 bunch
• Salt to taste

Note:

• 14 kcal
•  1 hour

Step by step recipe 

• To make fish soup with vegetables and mussels, take the food listed. Pour fish scraps with cold water, leave for an hour. During this time, the blood will leave the bones, the water must be drained, the fish must be poured with fresh water and boiled over low heat for 30-35 minutes. 

• When the water boils, remove the foam, add the cut onion, peppercorns and laurel.

• Catch fish scraps from the broth.

Catch and discard the onions and laurel.

• Strain the broth, add water to a saucepan.

• Peel and chop the potatoes.

• And carrots. Add to broth, cook for 15 minutes.

• Chop the peeled pickled tomatoes and add to the broth. I have my own cherry tomatoes. For more acid, you can add a little marinade.

• Add frozen green peas and chopped bell peppers. Cook for another 15 minutes.

• After a while, add the cut garlic clove, cook for 5 minutes. 

• Then add mussels and cook the soup for another 5 minutes.

• Chop the dill, add to the pan, stir, turn off the stove, cover and let the soup steep for about 20 minutes.

Fish soup with vegetables and mussels is ready. Enjoy it.

You can serve the soup with sour cream

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