Thick creamy soup with smoked pink salmon

Instead of pink salmon, you can take other smoked fish, and not necessarily salmon. Halibut or catfish are great.

Ingredients

• 1 large carcass of smoked pink salmon, or 2 smaller
• 400 g frozen corn
• 1 large potato
• 3 red bell peppers
• 2 large onions
• 1 red chili
• 3-4 cloves of garlic
• 1 bunch of green onions
• 2 cm fresh ginger root
• 300 ml cream (30-35%)
• 3 tbsp. l. ghee
• 2 tbsp. l. flour
• 1 tbsp. l. ground paprika
• 1 tsp with a heap of turmeric
• salt, black pepper

Directions

1. Remove the pink salmon fillets from the bones. Set aside half for the salad tomorrow. Disassemble the rest into large pieces. Put the pink salmon head, tail and skin in a saucepan, pour 1.5 liters of cold water, bring to a boil and cook for 20 minutes.
2. Peel potatoes and onions. Remove seeds and septa from bell peppers. Cut the prepared vegetables into 1 cm cubes. Peel the chili, chop with garlic and ginger. Chop the green onion thinly.
3. Heat oil in a heavy-bottomed saucepan, add onion, garlic, chili and ginger. Fry, stirring occasionally, for 5 minutes. Sprinkle with flour, fry for another 3 minutes. Add paprika and turmeric. Strain the broth through a fine sieve and pour into a saucepan with vegetables, stirring so that there are no lumps. Cook for 3 minutes.
4. Add corn, bell peppers and potatoes, bring to a boil, cook for 10 minutes. Add green onions and fish, pour in cream, pepper, salt and heat to a boil. Serve immediately.