Clear fish soup

Clear fish soup is a very simple and beautiful fish soup that is easy to prepare. Personally, I really love it for its looks. This soup looks super delicious!

Ingredients

• Fish head - 1 Piece
• Onion - 2 Pieces
• Carrots - 2 Pieces
• Sweet Pepper - 3 Pieces
• Potatoes - 3 Pieces
• Fish fillet - 250 grams
• Bay leaf - 2 pieces
• A bunch of parsley - 1 Piece
• Eggs - 1-2 Pieces (only proteins)

Directions

1. Put the head of a fish, a whole onion, carrots, bay leaves in a saucepan. Pour everything with cold water and cook over low heat for about 3 hours. Then we throw everything out of the broth, filter the broth itself and put it back on the oven and practically bring it to a boil. Separate the whites from the yolks. Whisk the whites a little and pour into the broth.
2. Boil the broth for 3-4 minutes. The proteins should curl up and collect all the dregs from the broth. Then we filter the broth again.
3. Fry finely diced onions, carrots and bell peppers in a Teflon skillet (without oil). Fry everything over medium heat, stirring constantly, for about 10 minutes.
4. Put the fried vegetables in the broth and slowly bring to a boil. Peel the potatoes, cut into cubes and place with the vegetables. Then cut the fish fillet into large pieces (here cod is used in the recipe) and put in a saucepan.
5. Salt, pepper and cook until the potatoes and fish are cooked. Two minutes before the end of cooking, finely chop the parsley and put in a saucepan. Bon Appetit!