7 Cooking An Original Fish Soup

Cooking An Original Fish Soup

Posted on November 26, 2010 by team

Today we’ll tell you how to cook true fish soup. There are lots of different recipes – this one is the specialty of one inveterate fisherman’s house.

This beautiful pond is a source of fish for everyone here. Our fish soup was also caught here!

So, here we have about a dozen small fishes, already disemboweled and cleaned.

Here is a few zanders – each about 300-500 grams…

Their heads will also be useful!


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7 Responses to “Cooking An Original Fish Soup”

  1. OLUT says:

    Fish heads, fish heads, roly-poly fish heads, fish heads fish heads, eat ‘em up, yum yum!

  2. moo says:

    I like more things in my soups. stew>soup

  3. guy says:

    looks delicious, and very cool oven.

  4. Doomer says:

    This is authentic recipe BTW, except for crawfish.
    Fish heads make broth thick and preserve meaty fish pieces from boiling to rags

  5. Salty. S says:

    Delicious soup, we call it “Uhhaa” best soup like ever.


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