This soup brings North Sea and Boddenküche Together in the pot – with Fish from the lake and fresh watersomething rice,, Tomato and a fine note of Knoblauch and Anchovis. Simply preparing, but rich in taste, it used to be an ideal way to use different types of fish. Served with fresh herbs, it tastes best Steaming hot and directly from the stovegladly with a piece of bread or black bread next to it.
Ingredients for the Stralsund fish soup for 4 portions
- 750 g of fish (sea and fresh water fish mixed as possible)
- 4 tomatoes
- Salt
- Pepper or paprika
- 1 clove of garlic
- 2 tablespoons of oil
- 1 1/4 liter of water
- 1 small cup of rice
- 2 Auffovis
- Fresh herbs
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Preparation of the Stralsund fish soup
- Cripple the fish meat and drain carefully.
- Add the skinned, cut tomatoes, salt and pepper.
- Rub the soup pot with the clove of garlic and heat the oil in it.
- Briefly steam the fish and tomato pieces, pour the boiling water on and fill the rice.
- As soon as the rice is cooked from the fire, arrange with halved Enterfilets and chopped herbs.
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After: Our large cookbook, publisher for Ms. Leipzig, DDR 1984
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