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Zhouda fish soup is delicious and nutritious. The whole family loves it. Sometimes, this Western soup becomes Christian’s light meal, served with a piece of toasted bread. None of the above.
Fish is my favorite. You can eat fish every day and every meal. Steamed fish or soup, I like it equally. This week’s fish soup is a Western-style soup that my family loves very much. Lots of flavor and ingredients. Add one or two slices of garlic buns and you’ll be full! Or just eating this soup will be very satisfying. It doesn’t take long to cook, and it’s a nutritious snack in one pot!
Fish is my favorite. You can eat fish every day and every meal. Steamed fish or soup, I like it equally. This week’s fish soup is a Western-style soup that my family loves very much. Lots of flavor and ingredients.
Zhou Da Fish Soup Recipe
Christine@Easy Recipes
category: Seafood, soup
Cuisine: Western style
Preparation time:
cooking time:
weight: 3 to 4 people
Christine@Easy Recipes
category: Seafood, soup
Cuisine: Western style
Preparation time:
cooking time:
weight: 3 to 4 people
Material:
- 2 bacon (bacon, cut into cubes) about 100g
- 1 onion (coarsely chopped)
- 1 head of garlic (minced)
- 2 pieces of celery (chopped into coarse grains)
- 2 tablespoons plain flour
- Low-salt chicken broth (ready or homemade) 1½ measuring cups
- Potato (coarsely chopped) 1 potato, about 200 grams
- Hot milk 1½ measuring cup
- Corn kernels (corn kernels, fresh or canned) 80 g
- 200g white fish meat (e.g. grouper, blind channel or seabass, cut into coarse pieces)
- Light thickened cream ½ measuring cup
- Take it with salt
- a little pepper
- A few coriander leaves (parsley chopped, for decoration)
practice:
Kind tips:- In a deep, heavy-bottomed pot, heat a little oil over medium heat and sauté the bacon. Add onions and sauté until soft. Move to the edge of the pot, add a little more oil in the center, and sauté the minced garlic until fragrant. Add celery cubes and stir-fry for 1 to 2 minutes until soft.
- Sift in the flour in two batches and stir well, about 1 minute.
- Pour in the chicken stock, add diced potatoes, bring to a boil, cover, and cook until the potatoes are just soft. Don’t overcook.
- Stir in the hot milk, pour in the corn kernels and fish pieces, and cook for about 3 minutes. Cook until the fish meat turns white and is cooked through. Pour in the light cream and when it’s almost boiling, turn off the heat. Season with salt and pepper and garnish with coriander leaves. Serve.
- Light cream Unsweetened whipping cream, unwhipped. Low fat available. Available in supermarkets.
- First, heat the milk in a microwave or a small pot without boiling it.
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