Pangasius fish soup

For this recipe you will need:

 
    Pangasius (fillet) - 500-600g
    Potatoes - 4 pcs.
    Carrots - 1 pc.
    onion - 1 pc.
    bay leaf - 2.
    vegetable oil - 2 tbsp
    Black pepper (grain) - 5.
    allspice (grain) - 3 pcs.
    pepper (ground) - 1 tsp
    sweet pepper (a few slips) - optional
    greens - to taste.


Defrost the fish and wash it. Put the pan on the fire with 2.5 liters of water. Place the fish in a pan, bay leaf and salt. Cook over medium heat, removing the foam. Wonton cooked quickly (15 minutes after boiling).
Chop onions, grate half a carrot on a coarse grater, and the remaining carrots cut into thin slices. Crush peppercorns large pieces. Pour the oil in a pan, put the crushed black pepper and sweet and lightly fry. Add the onion, carrots and cook until tender.
Peel the potatoes, wash and cut into small pieces. Place the potatoes in a fish broth. After 5 minutes, add the chopped peppers into small cubes. When the potatoes are ready (cherez10 minutes), put the toast in the soup and sprinkle with paprika. After 5 minutes, the soup is ready.
Sprinkle the soup with chopped herbs.