Fish Soup Recipe

Ingredients

• 1 medium size onion
• 1 large garlic clove
• 10 whole black peppercorns
• 1 1/2 medium sized potatoes
• 2 carrots or equivalent of baby carrots
• 2 bay leaves
• Parsley
• Dill
• Fish

Instructions

Put the water on the stove with an onion and let it boil for about 10-15 minutes.

In the meantime, cut potatoes and carrots into fairly small pieces and cut the garlic clove in half.

Parsley and dill are usually added to your liking. I take approximately 1/3 of that bundle of parsley they sell at WalMart and about 1/2 of dill.

Make sure to buy the right kind of dill - the grocery stores sell both, the young leaves of dill (which is what you want) and the old “twigs” with seeds. You don’t want the old stuff.

Take the dill and parsley, wash it and tie it all together with a thread so that it doesn’t go all over the place in the soup. We don’t want to eat it so eventually we will toss it away.

After the onion has boiled for a while, throw in the potatoes, carrots, bay leaves, garlic, and peppercorns.

Add salt to your liking then let it boil for another 7-10 mins.

While it is boiling cut up the fish into pieces (not too small). For catfish, I cut them up slicing them sideways (like a salami) with each piece being about 2 - 2 1/2 cm wide.

Last but not least, throw away the onion and add the fish and the bundle of parsley+dill you have made.

Check your soup for salt and add water if it’s too salty or salt if there isn’t enough.

Boil for another 10 min.

Now get rid of the bay leaves, the parsley+dill bundle and the garlic. Your soup is ready!