Vegetable soup with cod cheeks
Publiée le 21/07/2015
Wash, peel and cut the vegetables into small pieces, add the diced ginger, lemon juice and put all the vegetables in a pan and cook like a soup (better if the vegetables stay crunchy ) during 30 minutes.
Meanwhile, fry in a hot pan oiled cod cheeks, sprinkle with Madras curry, cook for 5 minutes, let stand and set aside.
When the soup is ready, remove the vegetables and place them in a bowl, add salt and pepper, add the fish and drizzle the broth.
Let cool slightly and add ½ tablespoon of Inca Inchi oil.
|Sec tendre de Vouvray ou de Montlouis