How to make
The fish is cleaned and cut into small pieces. Boil for 30 minutes in 1.5 liters of water, add the finely chopped onion, bay leaf and black pepper.
The fish is deboned and along with the broth, rubbed through a strainer.
The flour is fried until golden and diluted with the fish broth.
Add the finely chopped vegetables and cook until done. Before removing from the heat, the fish soup is thickened with the milk.
