JUHA OD MORSKIH PLODOVA

Sastojci:

1 manja glavica luka, sitno nasjeckana

1 češanj češnjaka, sitno nasjeckan

2 krumpira, oguljena i narezana na  kockice

2-3 meke rajčice, narezane na kockice

200 g očišćenih repova kozica

200 g mesa dagnji

200 g fileta bijele ribe, narezanih na komade

½ dl crnog vina

1 žlica sjeckanog kopra

2 žl maslinovog ulja

1 dl vrhnja za kuhanje

1-2 žličice gustina

1 l ribljeg ili povrtnog temeljca

sol

papar s limunom

Priprema:

Na ulju lagano propirjajte luk. Dodajte krumpir i češnjak, posolite i podlijte s malo temeljca. Pirjajte 5 minuta. Dodajte potom sjeckanu rajčicu, kratko propirjajte miješajući i zalijte ostatkom temeljca.

Neka kuha na umjerenoj vatri 10-ak minuta.

Dodajte ribu, a nakon 3-4 minute i školjke i kozice.  Dodajte i vino i pustite na laganoj vatri još 5 minuta.

U zdjelici pomiješajte gustin i vrhnje. Dodajte i malo juhe da ne bude grudica, a zatim sve umiješajte u juhu.

Dodajte kopar.

Posolite i popaprite po ukusu .

Ostavite da provrije pa maknite s vatre.

Poslužite kao dio obroka ili samostalno jelo uz krutone od jučerašnjeg kruha.

SEAFOOD SOUP

Ingredients:

 

1 small onion, finely chopped
1 clove garlic, finely chopped
2 potatoes, peeled and diced
2-3 soft tomatoes, diced
200 g prawn tails
200 g mussel meat
200 g white fish filets, sliced
½ dl red wine
1 tbsp dill, chopped
2 tbsp olive oil
1 dl cooking cream
1-2 teaspoons cornstarch
1 l fish or vegetable stock
salt
lemon pepper

Method:

Sauté the onion in olive oil over low heat. Add the potatoes and garlic and season with salt. Pour in a small amount of the stock and simmer for 5 minutes. Add the tomatoes and simmer briefly before adding the rest of the stock.
Cook over medium heat for about 10 minutes.
Add the fish and cook for 3-4 minutes before adding the prawns and mussels. Pour in the wine and cook over low heat for another 5 minutes.
Combine the cornstarch and cream in a small bowl. Add a small amount of soup to prevent lumps from forming. Pour the mixture into the soup.
Add the dill and season with salt and pepper to taste.
Bring to a boil and remove from heat.
Serve as a starter, or as a meal with croutons made from yesterday’s bread.