👨‍🍳 作り方

1. 1

   In a large pot, fry the diced bacon until done but not crisp. Remove bacon and set aside, leaving the drippings in the pot.

   💡 プロのコツ: This renders the fat and adds flavor to the soup base.
2. 2

   Add the chopped onion to the bacon drippings and sauté until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.

3. 3

   Add the fish pieces to the pot and lightly fry them in the drippings for a few minutes until they start to change color.

   💡 プロのコツ: Be gentle to avoid breaking up the fish too much.
4. 4

   Stir in the paprika, mixing well. Pour in the water or fish stock, scraping up any browned bits from the bottom of the pot.

5. 5

   Bring the liquid to a boil, then reduce the heat to low. Add the grated potatoes, marjoram, salt, and pepper. Simmer partially covered for about 10 minutes, or until the potatoes are tender and have started to thicken the soup.

6. 6

   Add the chopped tomatoes and cook for another 10 minutes.

7. 7

   While the soup simmers, toast the pumpernickel bread slices. Spread with butter, then cut into cubes to make croutons.

8. 8

   Taste the soup and adjust seasoning if necessary. Serve hot, garnished with the reserved crispy bacon and pumpernickel croutons.