Fish Soup From Three Kinds of Faakersee Fishes

Briefly fry the chopped shallots, garlic cloves and parsley in hot sunflower oil or other vegetable oil. Extinguish with white wine and mead and add fish stock (water) and make. Add the carrot, celery, carrot cubes.

Season with pepper, saffron, salt, thyme, cider vinegar and bay leaves. Cook the vegetables until soft, add the sliced leek and fish fillets (cut into pieces) to the soup and infuse.

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