Materials 3-4 people:

Fish with bones (cod, snapper, etc. );

600g

Turnip:

Half a root (if it is a radish, two);

Garlic:

Two petals;

Olive oil:

Two tablespoons;

Broth broth

(4 cups of water, 1 tbsp powder broth, two laurel leaves, a little saffron core);

Canned tomatoes:

250g a box;

Salt and pepper: a little.

★

Exercise:

1.

Stir-fry garlic paste and olive oil in a pot with low fire for about 2-3 minutes, then add about 20 grams of chopped kohlrabi (cut into 4 equal parts if it is small kohlrabi) and stir-fry for 3 minutes;

2.

Boil the broth and the fish with bones in 1 for about 10 minutes to remove the astringency of the soup;

3.

Add tomato sauce and cook for a while. Season with salt and pepper.

Main point explanation

Wine with this dish: beer.

This is the key!

Scalded radish leaves will look good when sprinkled on cooked dishes. Besides fish, oysters, shrimps, clams and other raw materials can be added to the soup, which will make the cooking more authentic.