Vegetable Fish Soup

Vegetable Fish Soup

Ingredients:

2 liters of fume (fish stock)
Made with head, tail and the fish flakes plus seasonings

Other Ingredients:
 
2 raw carrots grated or chopped into small pieces
4 potatoes cut into cubes
6 very large, torn cabbage leaves
1 small cabbage cut into 8 pieces
½ package of moyashi (bean sprout) optional
2 red bell peppers without seeds and without white veins
1 plate of cauliflower background in small vessels or broccoli
8 to 10 wedges of chopped Swiss chard
8 to 10 leaves of roughly chopped endive
2 large ripe, skinless, seedless tomatoes
4 celery stalks with leaves, cut into small pieces
1 cup (tea) raw green peas

Spices:

2 large onions cut into petals
1 bay leaf
1 piece ginger 2 cms see below
4 whole cambuci peppers, or sweet pepper
salt, pepper to taste
1 tablespoon corn oil
1 bunch chopped parsley
6 sprigs of chopped scallion
If someone in the family has high blood pressure to exclude ginger

Way of preparing:

Put the heads of the fish in a cauldron, the tail seasoning flakes, let it cook well,
Then strain the broth into a fine sieve (fish smoke)
Put in a large saucepan the chopped fish broth, add all the vegetables leave on the fire for 10 minutes then add the vegetables, chopped, leave to cook for another 5 'minutes.
After the soup is ready,
How to Serve the Soup:
Serve hot hot, in deep dish, underneath with a shallow dish.
It can serve in cumbucas of clay.
Fish soup is served in the winter.