Perch Soup à la ménagère

Ingredients

• 900 gPerch fillet
• 600 gBarschkarkasse
• 2000 mlWater
• 150 gOnion
• 6 gGarlic
• 15 gParsley
• 1 pcsBay leaf
• 16 gSalt
• 1 gPeppercorn

Instructions

1. 1

   Preparation

   • Thoroughly clean the whole perch and remove the fillets. Keep fillets chilled.
   • Reserve heads and bones (frames) for the stock.
   • Peel and halve the onion, lightly crush the garlic, and loosely bunch the parsley stems.
2. 2

   Make the court-bouillon

   • Place water and the perch frames into a large pot.
   • Add the onion, garlic, bay leaf, parsley stems, salt and peppercorns.
   • Bring to a boil, then reduce heat and simmer gently for 25–30 minutes.
   • Strain the stock through a fine sieve or cheesecloth-lined sieve and reserve the clear broth.
3. 3

   Finish the soup

   • Return the strained broth to the pot and warm gently without boiling.
   • Cut the perch fillets into serving pieces and poach them in the hot broth for 3–5 minutes until just cooked.
   • Sprinkle with chopped parsley and serve hot.