Delicious sweet potato soup with marinated fish inlay
Time
Preparation time: 30 min.
Cooking or baking time: 35 min.
Rest period: 30 min.
Total preparation time: 1 hr. 5 min.
Delicious soup of sweet potato with marinated fish inlay.
ingredients
- 500 g sweet potato peeled and cut into small cubes
- 300 g of white cabbage cleaned and cut into small fine strips
- Peeled 150 g of carrots and cut into small cubes
- 150 g of celery stick cleaned and cut into small cubes
- 1.2 L of water
- 1 onion skinned and finely diced
- 2 garlic cloves skinned and finely diced
- ½ bunch of spring onions cleaned and finely diced (pick up some leek green for the decoration)
- Scan 500 g cod fillet for bones and cut into bite-sized pieces
- 1 lemon juiced
- 1 red chili cleaned and cut into fine rings (1 part of the rings for the decoration pick up)
- 1 bay leaf, 4 allspice grains, 3 juniper grains in a paper bag
- Salt, pepper and fresh nutmeg to taste
- 2 tbsp neutral oil
preparation
- The fish is marinated: Mix the chilli rings and 1 pinch of nutmeg with the lemon juice, mix the fish pieces with the marinade and leave to stand covered with cling film for about 30 minutes.
- The soup: Heat the oil in a large saucepan and fry the garlic over medium heat.
- Add the sweet potato pieces and season with a little bit of salt and pepper from the mill and sauté briefly with 1.2 l water.
- Add the tea bag with the spices and simmer gently for about 10-12 minutes.
- Add the white cabbage with the celery and the carrot and simmer for another 10-12 minutes.
- Now remove the tea bag and puree with a blender so the soup so that there are still enough pieces of vegetables to see.
- Add the pieces of fish with the marinade to the soup and let it simmer for about 2 to 3 minutes.
- Then season the soup again and maybe season with something.
- Now fill the soup in deep plates with chilli and leek onion rings and serve some celery green sprinkled.
