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Eel and Fish with Celery Root Soup
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Ingredients
for
5
- Ingredients
- 400 grams Celery root
- 1 l Beef broth
- 300 grams
- 300 grams Pike fillet (cut into bite-sized cubes)
- 300 grams redfish fillet (cut into bite-sized cubes)
- parsley
- salt
- freshly ground peppers
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Preparation steps
1.
Dice half of the celery root. Slice the other half into thin strips. Combine diced celery root and broth and cook until soft. Mash well with the broth. Add celery root strips, eel and both types of fish. Cook over low heat, about 5 minutes.
2.
Remove fish and eel pieces and keep warm. Over medium heat, bring the soup to a boil. Season with salt and pepper. Pour over the fish and eel and serve sprinkled with parsley leaves.
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