Fish-Soup-Recipe

Ingredients

1:4 TB SP OLIVE OIL

2:1 LARGE ONION  CHOPPED

3:1 CARROT CHOPPED

4:1 CELERY STALK  CHOPPED

5:75 ML (2 1/2 fl oz ) dry white vinegar

6:8 prawns

7:20 mussels

8: 250 g (9 oz) monk fish, cut in to pieces, or substitute with 8 scallops preparation Time 10 to 15 minutes cooking Time 15 minutes

Preparation:

-Put the oil in large pan and fry the shallot or onion  together with the carrot and celery until the onion becomes golden and soft.

-Pour the vinegar , bring to the boil , and allow to evaporate for 1 minute. Add all the fish and the stock and simmer for 10 minutes.

-Remove the heads and shells from the prawns and shell the mussels.

-Return the prawns and the mussels to the soup. taste for seasoning.

TO SERVE:

-Lightly rub the garlic clove over the toast ,then  butter the toast . place  two slices in the bottom of each soup bowl.

-Pour in the soup, sprinkle with the parsley and serve straightaway.

Chicke                     =                      one cup cat into small chakoor shapes

Sall                          =                      half ½  tea spean

Chinese salt            =                      half tea spoon

White paper           =                      ¾ tea spoon

Green chillies        =                     2/4  cut in the long shape

White vinegar        =                     2 table spoon

Corn flour              =                     2 table spoon

Band ghoobhi        =                     two leaves cut it chakoor shape

Onion                    =                    only one cut it chakoor shape

Soya soce              =                    2 table spoon

Corn oil                =                     2table spoon

Sugar                    =                     one tea spoon

Carrot                   =                      one cut it chakoor shape

Soup (yakhni)       =                       2 cup

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