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We hope you got benefit from reading it, now let’s go back to traditional fish soup recipe. To cook traditional fish soup you only need 17 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to prepare Traditional Fish Soup:
- Get 4 pieces fish such as, shark, cobia, lemonfish, mahi-mahi
- Prepare 1 bunch fresh oregano
- Use 1 bay leaf
- Take rustic bread, sliced
- You need to taste sweet paprika
- You need to taste salt
- Provide 4 cloves garlic, finely sliced
- Prepare 50 ml white wine vinegar
- You need plain flour
- Get 150 ml olive oil, extra virgin
- Provide 500 ml water
- Prepare to taste ground black pepper
- Get 1 egg, beaten
- Take 1 medium onion, chopped
- Get 1/2 Green pepper, chopped
- Take 1 tbsp tomato paste
- Take 1 fish stock cube
Instructions to make Traditional Fish Soup:
- Prepare a marinade by mixing vinegar, 3 tbsp of olive oil, bay leaf and 1/2 tsp of paprika. Mix well then add the fish pieces and leave for 1 to 2 hours.
- In a deep saucepan add the olive oil and heat. Then add the onion, garlic and green pepper and simmer until the onion has softened.
- Add the marinade, tomato paste, stock cube and water, but remove the bay leaf. Replace lid and simmer for 10 minutes.
- Add the fish pieces to the pot Season with salt and pepper. Cook for another 10 minutes.
- Add 1 and 1/2 tablespoons of flour and mix gently. Over a low to medium heat simmer for 3 minutes to thicken the sauce. Add more flour if you think it needs to be thicker.
- Add the egg and continue to simmer gently for a further 5 minutes or so.
- Turn the heat off and add the thyme.
- Leave to stand for 10 minutes.
- In a shallow tray add the sliced bread and then add the fish pieces on top of the bread.
- Soak with the marinade and serve.
Another thank you to our reader, herewith some tips of preparing food safely.
It’s very important to prepare food safely to help stop harmful germs from spreading and growing. You can take some actions to help protect yourself and your loved ones from the spread of harmful bacteria. Jump to table of contents Wash your hands
Your hands can easily spread bacteria around the kitchen and onto food. It is important to always wash your hands thoroughly with soap and warm water:
Before starting to prepare food After touching raw food such as meat, poultry and vegetables After visiting the bathroom After touching the bin after touching pets
Don’t forget to dry your hands thoroughly too, because wet palms disperse bacteria more readily. Maintain worktops clean
Before you begin preparing meals, it’s significant worktops, kitchen utensils and chopping boards are all clean. If they’ve been touched by raw poultry, meat, eggs or vegetables you’ll want to wash them thoroughly.
You ought to change dish cloths and tea towels frequently to prevent any bacteria growing on the substance.
Raw foods such as fish, poultry and vegetables may contain harmful bacteria which can spread very easily by touching:
other foods worktops chopping boards Knives
You ought to keep raw foods from ready-to-eat meals, such as salad, fruit and bread. This is because these types of food will not be cooked before you eat them, so any germs that get onto the food will not be murdered.
To help prevent bacteria from spreading:
Do not let raw food like fish, poultry or veggies touch other food Don’t prepare ready-to-eat food with a chopping board or knife which you’ve used to prepare uncooked meals, unless they’ve been washed thoroughly first
Buy raw fish or meat and store at the bottom shelf of the fridge, where they can not touch or drip onto other foods Don’t wash raw meat before cooking Wash, peel or cook veggies unless these are called’ready-to-eat' on the packaging
Check the tag
It’s important to read food labels to be sure everything you are going to use was saved correctly (according to any storage instructions) and that none of the meals is past its’use by' date.
Food that goes away fast usually has storage instructions on the label that say just how long you may keep the food and if it needs to go in the refrigerator.
This kind of food frequently has particular packaging to help keep it fresh for more. But it will go off immediately once you’ve opened it. By way of example, you might see’eat in two days of launching' on the label. Use by dates
You shouldn’t use any food after the’use by' date, even when the food looks and smells nice, because it might contain dangerous bacteria. Best before dates
The’best before' dates indicated on many foods are more about quality than security. When this date runs out, it doesn’t indicate that the food will be detrimental, but its own flavour, colour or texture might start to deteriorate.
After this date the caliber of the egg will deteriorate and if any salmonella germs are found, they can multiply to high levels and may make you ill.
If your plan is to use a egg after its best before date, be certain that you only use it in dishes where it’s going to be fully cooked, so that both yolk and white are solid, like in a cake or as a hard-boiled egg.
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