Keto fish soup Norwegian

Keto fish soup Norwegian

Ingredients

• 500 g of fatty fish (for example, a soup set, salmon ridges or bellies)
• 1500 ml water
• 250 g champignons
• 250 g cauliflower
• 1 tomato
• 1 onion
• 4 tablespoons olive oil
• Bay leaf
• peppercorns
• Dill
• salt

Directions

1. If necessary, defrost the fish, rinse, put in a saucepan and cover with water. Bring to a boil, add salt, peppercorns and cook for 30 minutes. Then strain the broth, separate the fish meat from the bones and return to the broth.
2. Cut the mushrooms into thin slices, chop the onion, tomato. In a greased frying pan, simmer the mushrooms until the moisture evaporates, then add the oil and chopped onions, fry together. Put the tomato to the mushrooms, fry everything together over low heat for another 5 minutes.
3. Disassemble the cabbage into small inflorescences and lower it into a boiling broth, cook for 10 minutes. Add mushrooms and vegetables, bring the soup to a boil. Add salt, ground pepper, herbs to taste, cook for 5 minutes over low heat. The soup is ready, let it brew a little and can be served with fresh herbs. Bon Appetit!