Pernod fish broth

Pernod fish broth

The salmon and Pollak fillets meet the vegetables in this fish broth that tastes of France thanks to Pernod, the famous aniseed liqueur. try also this beef salad bowl recipe too.

Ingredients

Main course For 4 people

300 g of salmon fillet

300 g of pollack dorsal fillet

½ onion

60 g of carrots

60 g of leeks

60 g of celeriac

6 dl of vegetable broth

4 dl of fish stock

3 sprigs of thyme

4 tablespoons of Pernod

salt

pepper

Freind's kitchen recipes, Meringues with fruit and lemon cream.

How to proceed

Preparation: approx. 30 minutes

Cut the fish fillets into approx. 2 cm. Chop the onion. Cut the carrot and celeriac into thin slices. Divide the leek into four parts and cut into 1 cm pieces. Simmer the stock with the fish stock, thyme and vegetables in a pan for approx. 5 minutes. Add the fish cubes and the Pernod. Cover with a lid and remove the pan from the heat. Let the fish cook for 5 minutes. Season the broth with salt and pepper. Serve with baguette. You may be interested to read about virtue chocolate benefits Blogpost/ liver and eggs recipe.

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