20-20-20 Challenge. Recipe Nº 15- The World´s Best Fish Soup

Well, if it surely is! Try it and let me know. Just yesterday it was our dinner. Fish soup, with poached eggs, accompanied by toasts served with tuna pâté. Often our family dinner is soup, supplemented with some kind of protein to complete it and keep these voracious teenagers out of the kitchen.

Let's start cooking? Lets get the best music playing to season our soul and get started. OK google play George Bizet

Ingredients (4 people)

250 g fish, (Hake, ling, halibut, monkfish ... any fish really, as long as cleaned of skin and bones)

2 sweet potatoes, cut into pieces

1 potato

1 medium onion, cut into pieces

1 fresh chives

100 g red pepper, cut into strips (not always put)

20 g coriander

50 g olive oil

4 eggs or more to poach

1000 g water

Croutons, q.b.

Preparation

1. Cut the fish in small pieces and season with salt and pepper to taste. Reserve

2. Peel and cut the vegetables

3. Start a sauté of olive oil and onion

4. When the onion is translucent add the pepper

5. Add the sliced ​​potatoes

6. Season with salt and pepper

7. Cover over medium heat for 5 minutes

8. Stir frequently and add half the water (500 ml)

9. Cover and cook the potato again (for a maximum of 15 minutes, and much less time, if done in the pressure cooker)

10. When the potato is cooked, use your method of choice to puré the soup

11. When puréed, bring it back to the stove and add the remaining water little by little, to obtain the consistency of the soup to your taste.

12. It is now time to add the fish cut into small pieces

13. The idea is that the fish bake in the tasty soup and

14. When the soup reaches the desired consistency and the fish is cooked, stir vigorously and rectify with salt and pepper

15. The fish should be found in small chips in the soup, but it should not be processed with the potatoes

16. Bring to a boil and enjoy this wonderful soup!

Poaching the Eggs

I always use the soup spoon method to poach the eggs. I even have a frying pan of my own to poach eggs. It includes a specific container, where the eggs are placed, but I really prefer this way of poaching the egg in the spoon soup, as it allows complete control over the cooking point.

@asdicasdapopi

• I love pressure cookers for this very reason. They allow cooking times to be cut in more than half. Clear examples of benefit: pork cheeks, gizzards and many many other examples

• I often make this soup directly in the pressure cooker, where I cook the ingredients and after adding part of the water, I put the lid and pressure on.

• This soup can be made in 10 minutes if using the pressure cooker. If using the thermomix, for example, it takes 30 minutes.