Recipe: Fish soup in a bread bowl step by step with pictures | Handy.Recipes

Fish soup in a bread bowl

Cooked fish soup in a bread bowl

Time to cook: 45 minutes

Total Servings: 4

Nutritional Value

Extra tender, flavorful, rich and dense... I love "scraping" the walls of that edible plate that soaks up that velvety broth... And dip a garlic rubbed crunchy in it...

Author of the recipe

Ingredients for fish soup in a bread bowl:


  • Onions - 1 pc
  • Carrots - 1 pc
  • Potatoes - 2 pcs
  • Wheat flakes - 1/2 glass
  • Tomato - 1 pc
  • Cream cheese - 2 pcs
  • Canned fish (I usually take saury and tuna for flavor) - 2 jars.
  • Bread (Small loaves of bread.) - 4 units
  • Garlic - 5 clove
  • Greens - 1 bunch.
  • Sunflower oil (Unrefined (flavorful) sunflower oil is very good) - 5 tablespoon
  • Spices - to taste
  • Salt - to taste

How to cook fish soup in a bread bowl step by step with photos


Prepare roasting ingredients - chop onions.

Chop carrots.

Fry them in oil until they brown. Put them in a saucepan and pour water or, if we are lucky, fish broth...

We cut the potatoes and add them to the boiling broth and simmer for about 20 minutes.

In the meantime, let's prepare the ingredients for our soup dressing.

Here's the green part of the dressing - everything we managed to gather on the "the green" ...

And cut out our plate. I bake my own bread plate with sourdough - the taste is indescribable! But it's not necessary - we can buy it, the main thing is that the crumb was quite dense, so it would hold its shape and not get wet. And I prefer "black" bread. (It usually comes on the malt - which gives the soup a unique flavor) We cut the top off the bread and carefully, trying not to cut through the bottom remove the crumb - we will need it.

Here's what you'll get. This soup is enough to fill 4 bowls with a diameter of 12 cm and a depth of 10 cm.

Our potatoes and grilled meat are cooked, and we refill the soup - we add canned fish, tomato, sliced cheese and... and some wheat flakes, which will help make our soup velvety.

And we simmer for another 15 minutes, so it's a silky soup.

Let the soup in the pot infuse for a while, and in the meantime we prepare our crunches - thinly slice the bread that was left over when we formed our plates. We'll need more garlic.

And fry them in some fragrant sunflower oil. Put them on a napkin to let them cool and let all the oil go. We rub the croutons with garlic - do not spare them - they will be very delicious!

We pour our soup on a plate, fill it with fresh greens and serve crunchy things separately. Be warned at once - it is better to put a bread plate on an ordinary saucer to avoid leaks - you can accidentally pierce the bottom or the side of the bread - of course nothing will fall apart and will not spill, but it will get wet. So make sure you're covered right away.

Nutritional Value:

Whole Dish:
Calories
9576.4 Calories
Protein
309.8 g
Fat
233.5 g
Carbohydrates
1522.8 g
Per Serving:
Calories
2394.1 Calories
Protein
77.5 g
Fat
58.4 g
Carbohydrates
380.7 g
100g:
Calories
223.2 Calories
Protein
7.2 g
Fat
5.4 g
Carbohydrates
35.5 g

Salt, Garlic, Tomato, Potatoes, Greens, Spices, Sunflower Oil, Carrots, Cheese, Fish, Bread, Cream Cheese, Salted, Canned Fish, Broths and Soups, Hot Soups

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