A saucepan is put on the fire with approximately one liter of water (for 4 people) and the onion is added in segments and the butter to melt or failing a jet of olive oil.
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| Ingredients to make trout soup: |
| 2 trout loaf bread preferably from the previous day a tablespoon of pig butter or a jet of olive oil half onion salt garlic paprika vinegar |
Ingredients to make trout soup:
2. When it boils, the chopped trouts each are thrown in three or four slices.
3. While the trout is cooked (it takes very little) a garlic clove with the corresponding salt is crushed in the mortar and half a tablespoon of paprika (or whatever you like) is added.
4. This is added to the broth.
5. In a bowl or better if you have a mud tame, you have the bread cut in fine soups or slices.
6. The amount of bread for 4 people can be about 400 gr. about.
7. When we see that the trout is already cooked and we have checked the salt we take out the pieces and put them on the bread and then pour the broth above.
8. To eat the trout, which can be a bit tasteless, we can make a sauce in the mortar with vinegar and paprika oil, this in sufficient quantity so that it is like a cream and we will throw it on top of the trout pieces.
9. This sauce becomes very small only to wet the trout a little.
10. The amounts that are approximate then depend if the soup likes caldosa or will not be added more or less water and trout of course the more flavor it will have; That is why it is advised that once cooked the first time then it is modified to the taste of each family.
11. If the spicy likes you can chop a little chilli.
12. With the same recipe you can make congrio soups.
13. In this case, the congrium will be thrown into cold water.
