ReceptnaptárMexican fish soup with white wine
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Ingredients
Method
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- Fry the onions in the oil.
- Add the tomatoes, parsley, wine and chili pepper and simmer for a few minutes.
- Sprinkle in the flour and stir constantly until it turns lightly golden.
- Pour in the water and simmer gently for half an hour.
- Add the fish slices and cook until the fish is tender, about 8-10 minutes.
- Add salt, remove the parsley and serve poured over slices of toasted bread.
Source: Project Gutenberg – Caldo de Pescado (Közkincs (public domain)), adapted and translated. This page is also licensed Közkincs (public domain).
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