Simple fish soup with couscous
Fish soup is a frequent guest in our kitchen. But usually it is a soup with rice or barley, and we want to diversify the choice of cereals to accompany the fish. Here couscous comes to the rescue, which gradually conquers the hearts of housewives all over the world. And such a soup is cooked lightning fast if you pre-cook the broth.
Information
Ingredients
- Carrots1 piece
- Onion1 piece
- Red bell pepper1 piece
- Couscous5 tablespoon
- Fish fillet300 g
- Water3.5 l
- Salton taste
- Vegetable oil1.5 tablespoon
- Spiceson taste
- Bay leaf1 piece
- Potatoes3 piece
Directions
You can prepare the fish soup broth with couscous in advance or before cooking. To do this, put the washed fish fillet in water (about 1.5 liters), add bay leaf, salt, and spices for soup or fish seasoning. Cook the fish until done. Since I am preparing this soup for a child, I always cook the fish in advance and check for small bones with my fingers, and strain the broth. You can use any fish you like. I use pike perch. Strain the broth into another pot, add enough clean water to make 2.5 liters.
While the broth is boiling, peel and dice the potatoes. Add them to the soup.
Meanwhile, prepare the vegetables. Peel and grate the carrots, finely chop the onions, and finely chop the peppers. Heat the vegetable oil, sauté the onions until translucent, add the carrots and peppers, and cook for another 4-5 minutes, stirring.
Disassemble the fish fillet and remove the bones.
Add the fish and vegetables to the soup, season with salt and spices to taste. Cook the fish soup for another 5-7 minutes. When the potatoes are cooked, add the couscous and turn off the soup. Cover with a lid and let the soup steep for about 10 minutes.
Serve the fish soup with hot couscous. Enjoy your meal!
