Monday, September 3, 2007

Fischsuppe (Fish Soup)

Für die Fischsuppe 3 Maß Wein, 1 Semmel, Gewürz and Färbt ed gelb. Zu einer gelben scharfen Suppe zu den Fischen 7 Maß Wein, 1 Löffel Ingwer, 1 Löffel Pfeffer; wenn du es besser haben eillst, so reib einen Lebkuchen hinen.

for 6 (for 20; for 60) Ingredient
500 ml (1.5 L; 4.5 L) Stock, Fish
300 ml (900 ml; 2.7 L) Wine, White
1 (3; 9) Bread Roll
1 slice (3 slices; 9 slices) Gingerbread (spicy bread)
¼ tsp (1 tsp; 1 Tbsp) Pepper, white
1 squirt (1 tsp; 1 Tbsp) Tabasco Sauce
2 cm (6 cm; 18 cm) Ginger Root, grated
1 portion (3 portions; 9 portions) Saffron
400 g (1.2 K; 3.6 K) Fish Fillet, White

Take the fish stock and 2/3 of white wine and bring to boil. Put bread roll and gingerbread in the rest of the wine to soak. Put into the boiling liquid, then boil. Strain through sieve, bring down the flame and spice to taste.

Wash fish fillet, throw into salt and then into the soup. Simmer for 10-15 minutes,

NFN: we used Travelle and it was taken off the flame for a couple of hours before reheating to serve.

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