Fishsoup

Serves 4:
400 g fish without bones (cod, salmon or rosefish)
2 red paprika
100 g rice
500 ml fish stock
100 g sour cream
4 tablespoon capers
2 tablespoon lemon juice
salt, pepper

preparation:Cook rice in salted water for about 25 minutes. Cut fish in cubes, red paprika in small cubes. Put the fish and paprika in the boiling fish stock and cook for 8 minutes. Add rice and sour cream and season with salt and pepper.
Serve with white bread and white wine

recipe by Christiane Franz
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