Composition / ingredients
Cooking method
1. Shark steaks are thawed, and in the meantime we peel potatoes, carrots and onions. Potatoes are cut into cubes, carrots are cut into circles, onions are chopped finely.
2. Pour the water into a saucepan, send it to the fire, bring it to a boil. Put the potatoes in boiling water, after 5 minutes - onions and carrots.
3. We spread fish steaks to the almost ready ingredients, at the same time add seasoning for fish, wait until the soup boils, salt and pepper to taste. Then add couscous, cook for 5 minutes.
4. In the finished soup, spread the chopped green onion, bay leaf. We take out the shark meat, extract the bones, then return it to the ear again. Cover the soup with a lid, leave it to infuse for 10 minutes.
We lay out the soup in portions and serve it on the table. Bon appetit!
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Bay leaf - 313 kcal/100g
- Ground black pepper - 255 kcal/100g
- Green onion - 19 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
- Spices dry - 240 kcal/100g
- Couscous - 112 kcal/100g
- Shark - 130 kcal/100g
