Ingredients
| Measure
| Amount
|
Anchovies | 10-15 medium
size | 250 g |
Onion | 1 medium size | 60 g |
Margarine | 1 tablespoon | 30 g |
Water | 2 tablespoons | 960 g |
Salt | 4 cups | 12 g |
Carrot | 1/2 smaall size | 30 g |
All-purpose
flour | 1/3 cup | 35 g |
Water | 1 cup | 240 g |
Egg | 1 medium size | 50 g |
Lemon juice | 2 tablespoons | 30 g |
Thyme | 1 teaspoon | 2 g |
|
Instruction
Clean and remove entrails; heads and backbones of fish. Rinse and chop
finely. Set aside. Saute' finely chopped onion in margarine for 2-3 minutes in a
covered by saucepan, stirring occasionaly. Add water and salt. Bring to boil.
Stir in diced carrot, simmer. Dissolve flour with water blending well. Stir in
simmering mizture gradually and stirring constantly. Add fish; mix. Simmer for
2 minutes or until tender. Beat egg and lemon juice well. Add hot liquid into
egg-lemon juice mixture thoroughly. Stir in soup slowly stirring constantly.
Season with thyme; mix. Bring to boil. Remove from heat. Serve hot.
6 servings
|
|