Ingredients of multi-flavor fish soup:

Ingredients: 2000g of marine fish (carp, hake, eel and haddock), 2 onions, 8 cloves of garlic, 3 leeks 1 root, 3 tomatoes, 5g of wormwood, celery 1 root, fragrant leaves 1 slice and anemone/kloc-0. Red sauce, saffron, salad oil, salt and pepper.

Characteristics of multi-flavor fish soup:

The fish is fresh, tender and pleasant, with rich taste and moderate sour and spicy.

Teach you how to make multiflavor fish soup. How to make tasty fish soup? 1. Four kinds of fish, namely flying carp, hake, moray eel and river cod, are descaled, eviscerated, peeled, fishbone removed and diced. Chop onions, garlic cloves and leeks together. Heat the oil pan, pour in onion, garlic and leek, and stir-fry until fragrant. 2. Put the fish pieces into the pot, fry until both sides are yellow, and drain the fried oil. Add water, stir-fry onion, garlic and leek, then add tomato pieces, wormwood, coriander pieces, nutmeg, geranium and saffron, and add salt and pepper. Powder, then pour the fish head and bones, cover and cook for 30 minutes. 3. Making red sauce: pour 3 cloves of garlic with seedless peppers into a mortar, then add saffron and a little salt and grind into paste; Peel the cooked potatoes, mash them, put them in a mortar, grind them while adding oil, and grind them into paste. ? 4. After the soup is cooked, take out the anemone and fragrant leaves, grind the materials in the pot into mud, and then pour them into the ground. ? 5. Pour the soup into the soup basin and eat it with red sauce and toast.