Photography recipe
Fotografía Chef Signature Chef

 METHOD

  1. Sauté the diced onion and root vegetables.
  2. Add some tasty, mild beef or veal stock and cook until the vegetables are tender.
  3. Cut the fish fillets into bite-size pieces and add them to the soup.
  4. Bring to the boil. Add some finely chopped fresh herbs before serving.

NOTE

An excellent, modern fish soup. This soup can be...

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 METHOD

  1. Sauté the diced onion and root vegetables.
  2. Add some tasty, mild beef or veal stock and cook until the vegetables are tender.
  3. Cut the fish fillets into bite-size pieces and add them to the soup.
  4. Bring to the boil. Add some finely chopped fresh herbs before serving.

NOTE

An excellent, modern fish soup. This soup can be varied according to what kind of fish is available and in season. Wild Fish Pot-au-feu works especially well as a nourishing and empowering wintertime soup.

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Ingredients 4 persons
  • Fillets of roach/pike/ide/whitefish/perch/etc
  • 1 onion (diced)
  • Root vegetables (to taste)
  • Fresh coriander
  • Thyme
  • Lovage
  • Single clove garlic
  • Fresh chilli (finely diced)
  • Beef or veal stock.
Recipes. The Cook & Chef Institute