FISH SOUP PREPARED IN PHILIPS MULTICOOKER

Fish soup prepared in Philips Multicooker

Fish soup is a traditional delicacy, appreciated in many cultures for its rich flavors and nutritional benefits. This simple yet flavorful recipe, easily prepared in a Philips Multicooker, will bring a comforting dish to your table, perfect for cool days or family meals. Let's discover together how to prepare this delicious soup, step by step!

Preparation time: 15 minutes
Cooking time: 50 minutes
Total time: 1 hour and 5 minutes
Number of servings: 6

Ingredients:
- 4 heads of carp and crucian (approximately 1.5 kg in total)
- 6 pieces of gobies (approximately 600 g)
- A bunch of chopped green onions
- One dried onion, sliced
- One red bell pepper, diced
- One medium carrot, finely chopped
- One small parsnip, diced
- A piece of celery, cut into small strips
- One large tomato, diced
- 2 tablespoons of olive oil
- Lovage and tarragon, fresh or dried, to taste
- One egg
- 1 liter of previously boiled borscht
- 1.5 liters of water
- Salt, pepper, thyme
- 2 cloves of garlic, finely chopped

Preparing the fish soup:

1. Preparing the ingredients:
Before starting, make sure all ingredients are ready. Clean the fish, remove the intestines, and wash the pieces well. It is important that the fish is fresh, as the flavor of the soup largely depends on the quality of the ingredients. The onion, carrots, celery, parsnip, bell pepper, and tomato should be cut into equal sizes for even cooking.

2. Setting the Philips Multicooker:
Put 2 tablespoons of olive oil in the cooking pot, then add 1.5 liters of water. Select the STEW program and set the time to 40 minutes. This program will allow the ingredients to combine and infuse with the necessary flavors.

3. Cooking the vegetables:
After 30 minutes, when the vegetables are cooked and the aroma begins to spread throughout the room, add the boiled borscht, salt, and spices to taste (pepper, thyme). Close the lid and let it simmer for 10 minutes. This is the stage where the soup begins to capture the flavors of the vegetables and spices.

4. Adding the fish:
After the 10 minutes, add the heads of fish. It is best to start with the larger fish, such as carp and crucian, as they require a longer cooking time. Let it simmer for 3-4 minutes, then add the gobies. It is important not to stir too much to avoid breaking the fish.

5. Finishing the soup:
When the fish is cooked, add the beaten egg, finely chopped garlic, and chopped herbs (lovage and tarragon). Let the soup simmer for a few more minutes so that the flavors combine. Taste and adjust the salt, pepper, and spices as needed. Your fish soup is now ready!

Serving suggestions:
Fish soup is served hot, alongside a slice of fresh bread or polenta. You can also add a splash of lemon juice to enhance the flavors. It is a perfect dish for festive meals, as well as for a comforting family dinner.

Nutritional benefits:
Fish soup is rich in protein, omega-3 fatty acids, and vitamins. Fish contributes to heart health, while vegetables add essential fiber and antioxidants. This recipe is ideal for those looking to maintain a balanced diet.

Variations:
If you want to experiment, you can add other types of fish or seafood, such as shrimp or white fish. Also, for a spicier note, you can add hot pepper or a little Tabasco sauce.

Frequently asked questions:
- What type of fish is best for soup?
Carp and crucian are excellent, but you can also use white fish or saltwater fish, depending on your preferences.
- How can I make the soup less acidic?
If the soup is too acidic, you can add a little sugar or honey to balance the taste.
- Can I prepare the soup in advance?
Of course! Fish soup can be kept in the fridge for 2-3 days. Reheat it on the stove or in the microwave before serving.

This fish soup recipe prepared in Philips Multicooker is not just a delicious meal, but also a satisfying cooking experience. I hope you will try this recipe and that it will become one of your favorites. Cooking is an art, and each dish has its own story! Enjoy your meal!

 Ingredients: 4 carp and crucian carp heads, 6 pieces of gobies, a bunch of chopped green onions, one dried onion cut into small pieces, one red bell pepper diced, one medium carrot finely chopped, a small piece of celery cut into small strips, one large tomato diced, 2 tablespoons of olive oil, lovage and green or dried tarragon to taste, 1 egg, 1 liter of pre-cooked borscht, 1.5 liters of water, salt, pepper, thyme, 2 cloves of garlic.