This delicious and light fish soup is prepared on the basis of broth with the addition of clam juice, which is nothing but like a broth of steamed clams. He has a bright characteristic taste and aroma and fills with it everything that is with it cook. Together with cod in this soup, the taste of the broth will turn out amazing. When cooking, first fry the onion with the stem celery to draw as much taste out of vegetables as possible and then they are filled with broth and boiled with potatoes. Cod added 5 minutes before readiness. The highlight of this soup is burning caribbean pepper scotch bonnet. It is added with the whole pod, but When the soup is ready, be sure to catch it. one serving: (4 total) Calories 440, total fat 17 g, saturated fats, proteins 39 g, carbohydrates 34 g, fiber, mg, cholesterol mg., натрий мг., сахар г. 
Time: 40 мин. Complexity: easy Servings: 4 The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 0.7 kg skinless cod or hake fillet, cut into pieces by 2.5 cm
- 5 tbsp. l (75 gr.) Butter
- 2 onions, chopped
- 3 celery stalks chopped
- 4 tbsp. lightly salted chicken stock
- 3/4 Art. clam juice
- 0.6 kg potatoes, peeled and chopped in pieces of 2.5 cm.
- 4 bay leaves, preferably fresh
- 1 chili pepper scotch bonnet (caribbean pepper)
- 3 chopped green onions
- Chopped fresh parsley, chopped
Recipes with similar ingredients: cod, chili pepper, clam juice, potatoes, celery, bay leaf
Recipe preparation:
- In a large cauldron over moderate heat, melt the creamy butter. Add onions, celery and a large pinch of salt. Fry stirring occasionally until vegetables begin to soften, about 7 minutes. Add chicken stock, 2 tbsp. water, clam juice, potatoes, bay leaf and 3/4 tsp. salt.
- In the bottom of the chili pepper with a knife, make an incision crosswise, bare seeds a little; add to the broth. Bring to a boil then reduce heat and simmer while boiling potatoes will not become soft, 13-15 minutes.
- Sprinkle the fish with salt, add to the soup and cook until it is will begin to break into flakes, about 5 minutes. Take out the chili peppers and Bay leaf. Add the green onions. Pour the soup into bowls and sprinkle with parsley and black pepper on top.
