Winter, steamy and delicious soup that highlights seafood flavors. Try it!
Ingredients (6-8 servings)
1½ kilo cod
2 to 3 sprigs celery
1 cup rice
100 g. olive oil
little parsley (for garnish)
- In a large saucepan put the vegetables washed and cut into chunks, except tomatoes, and add water just enough to the shrouds. Let boil for half an hour and then put the fish and tomato.
- When the fish is ready, remove it carefully from the pot, put it on a platter and pass the vegetables through the mash mill, except potatoes and a few pieces of carrot.
- Strain the broth (to make sure that does not stay inside a fish bone) and pour the pulp of vegetables. Allow to boil and add the rice, olive oil, salt, pepper and simmer for about 20.
- Once ready pour in and the pieces of potato and carrots left, garnish with parsley and serve the soup hot with the fish.