A delicious fish recipe for any occasion!
Peel the potatoes and celery and dice them evenly. Chop the onions very finely and sauté them in 30 g of fat until translucent.
Add the potatoes and celery, season with salt and pepper. Add the fish stock and 400 ml water. Bring to the boil and simmer for 20 minutes with the lid on low heat.
Cut the fish into cubes, removing any remaining bones. Stew the fish in the soup uncovered for 3 min. Then drain and collect the clear soup. Coarsely chop the vegetables and fish with a whisk.
4. melt the remaining fat in a large saucepan at low temperature, add saffron. Stir in the dorsch cubes and earth apple-onion-saffron mixture, then stir in the clear soup repeatedly. Heat the soup, perhaps seasoning it repeatedly. Pluck the parsley leaves from the stems, chop, stir in.
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