Smoked catfish soup

Everyone dreamed of catching a magic fish at least once so that it would fulfill all desires. While you wait, the cute catfish will help you get a little younger, because it is so useful.

Ingredients

• 800 g hot smoked catfish
• 1 large head of fennel
• 2 large bell peppers (red and yellow)
• 2 large onions
• 4 cloves of garlic
• 1 tsp cumin seeds
• 300 ml cream, 20-30% fat
• salt, freshly ground black pepper
• melted butter

Directions

1. Disassemble the catfish into fillets, put the skin and bones in a saucepan.
2. Wash all vegetables and peel, and put all peels (including the stems and fennel bottom) in the pot. Pour 1 liter of water over the contents of a saucepan, put on medium heat, bring to a boil and cook for 30 minutes. Strain the broth.
3. Chop the onion and garlic finely. Heat some oil in a heavy-bottomed saucepan, fry the onions and garlic for 10 minutes.
4. Cut the bell peppers into neat squares and fry them separately in a skillet in oil, 5-7 minutes. Set aside a couple of tablespoons of pepper for garnish. Transfer the remaining pepper to the onion.
5. Add chopped fennel and cumin into a saucepan, fry for 3-4 minutes. Pour in broth, bring to a boil, put half of the catfish pulp, cook for 10 minutes.
6. Grind the soup with a blender in mashed potatoes, pour in the cream. Season with salt and pepper. Warm up, pour into plates. Place the fish pulp and the set aside roasted peppers in each. Season with more pepper and serve.