Fish soup

Ingredients 12 persons
For pulp
6-8 head of the onion
2 carrots
2 green
For fish
about 1 kg of fish (river)
1/2 lemon
1 spoon of spice c (vegete)
3 cherry garlic
Other ingredients
3-4 bay leaves
about 20 grains of black pepper
celery tie
pearl ties
1 paprika babura
1 lemon
1 spoon of ale pepper
3 garlic beans
2 bags of fish soup supplement
2 dl cooked tomatoes
2 dl of white wine

Preparation
1.
Sprinkle finely chopped onion, finely chopped carrots and finely chopped green. Then put it in the blender and make the pulp.
2.
Sprinkle the fish with half a lemon, 1 spoonful of spices c, chopped (or crushed) with garlic, and let it stand for 2 hours before cooking.
3.
Add the water to 2/3 of the boiler, add the bay leaf, black pepper, celery, parsley, lemon cut to pieces, garlic, baburu and ale pepper in a kettle or deep pot. Boil until he snaps.
4.
When it starts to put an additive for a fish soup (discharged in cold water, without grudges), then fish and cook for 45min-1h. Fill in the cooked tomatoes and wine for fifteen minutes before cooking.
5.
When it is again sprinkled, try and add more pepper (if you want it), white wine (to make it sour) or taste it. Cook to slowly take another 15 minutes and serve. Pleasant! :)