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Bitchin Kitchen
Sundried fish soup with cream and tarragon
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Ingredients
- 2 tablespoon butter
- 1 onion shredded
- 1 root peeled, into small cubes
- 1 teaspoon dried tarragon
- 1 twig fresh tarragon
- 5 thread saffron
- 2 tomato in cubes, ripe
- 300 gram whitefish fillet in cubes, without bones
- 1 liter fish stock of 2 tablets
- 100 milliliters cooking cream
- 150 gram Dutch shrimp
Kitchen Stuff
Directions
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Heat the butter in a thick-bottomed soup pan and fry the onion, carrot, tarragon and saffron on low setting for about 5 minutes until everything is slightly discolored.
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Add the tomatoes, flour and fish fillet and fry gently for a few minutes.
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Stir in the stock and bring it to the boil. Let the soup boil for about 10 minutes at low speed and then puree.
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Add the cooking cream and bring to the boil again.
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Warm the shrimps last minute and serve the soup with a few chopped tarragon leaves and some freshly ground pepper.
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Nutrition
230Calories
Sodium0% DV0g
Fat20% DV13g
Protein46% DV23g
Carbs2% DV5g
Fiber0% DV0g
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