How to make
Clean the fish and separate the fillets. Put the head and the bone in a pot along with all of the products for the broth - the vegetables are peeled and cut in half (you can skip peeling the ginger).
Pour plenty of water, so that it covers the products by two or three fingers. Boil over medium heat for 30 minutes and strain the broth. Return it to the same pot and keep it warm to a minimum on the hob.
Chop a carrot, celery and turnip. Peel the asparagus and cut the brittle part into small pieces.
Stew them in olive oil until they're semi-soft and add the tomato sauce and grated garlic. Cook briefly and pour them into the hot broth. Boil for about 15 minutes.
Dip fish fillets in the boiling soup for 1-2 minutes and remove them. This is done, so that the skin can easily be separated from them.
Separate the meat and cut it into relatively large pieces, then add it to the dish and cook for another 4-5 minutes. White fish need very little heat treatment.
Season with white pepper, chopped chives and more salt (according to your taste) and the soup is ready.
When serving, sprinkle the fish soup with more chopped onion stalks.
Enjoy your meal! The delicious hake soup is ready.
