Method of preparation

Clean and rinse fish under running water, be sure to remove the gills from its head. Put the fish in a pan of 4-5 liters, add 1 whole peeled onion, 1 peeled carrot, pour water and put it on high heat until start to boil.

Once boiling, add salt to taste, reduce the heat to medium and remove the foam.

Additionally, to prevent the possible appearance of a strong fish smell, add a couple of lemon slices.

Boil the fish broth for 20-30 minutes until the fish is cooked. When it is cooked, we take it out with a slotted spoon and transfer it to a plate.

Strain the fish broth through a sieve and pour it into a clean pan. Onion with carrot can be discarded.

While the broth is boiling, we peel the remaining vegetables, cut the onions and carrots into small cubes, and cut potatoes into larger pieces.

Bring the finished broth to a boil, and add the chopped vegetables and rice to it.

Cook vegetables with rice for 20-30 minutes. Meanwhile, you can clean the cooked fish from bones and put on a clean dish.

Add ASW seasoning “For fish soup” and turn off the heat.

Let it rest for 10 minutes.

Bon Appetit!