1 onion, chopped
1 carrot, chopped
1 stalk celery, with leaves, chopped
4-5 cups water
twist of lemon peel
salt and white pepper
1 to 1 and 1/2 lbs of fish trimmings, heads, and bones, even shrimp shells
optional: up to a cup of white wine
1 lb white fish fillets, sliced into 6 serving pieces
6 thin slices of lime
1 tbsp finely cut fresh dill leavesmeasures conversion [+]
Slowly bring all ingredients to a boil in a large saucepan, skimming when necessary. Partially cover, and cook at a medium heat for 20-30 minutes.
Bring stock to a boil in a large saucepan. Lower in the fish fillets and reduce heat to low. Simmer for 3-4 minutes--until the fish is just opaque. Carefully lift the fish out and put into flat soup bowls. Pour hot stock on top, squeeze a little lime juice into each bowl, float a thin lime slice on top, and sprinkle with dill. Serve at once.
Olga's collectionRecipe category: Fish-and-Seafood
, Soups > Fish