- Cod - 800 Grams
- Carrots - 200 Grams
- Onions - 100 Grams
- Celery Root - 200 Grams
- Egg white - 1 piece
- Saffron - 1/4 Teaspoons
- Potatoes - 300 Grams
- Salt - 1 teaspoon
- Shrimps peeled - 200 Grams
- Dill - 10 Grams
We begin with the fish. As shown in the photo, cut off the tail and fins of the fish, we separate the loin from the skin and bones. Fish filings are delayed, and all the rest that remains from the cutting of fish, put it in a saucepan and pour it with water - a little more than two liters. Add the peeled vegetables to the pan and bring to a boil, after which we reduce the heat and cook for another 40 minutes. Vegetables and all fish are removed from the broth and discarded. Add our protein to the broth, stir and bring to a boil. How to boil - we filter the broth. Cut the fish fillets in small pieces. In already strained broth add saffron and small cubes of chopped potatoes. Solim. 5 minutes before the potatoes are ready, we add shrimps and fish fillets. Bring to a boil, remove from heat. We serve soup hot, with greens. Bon Appetit!
Servings: 6-7