👨‍🍳 Instruktioner

1. 1

   Cut the fish into bite-sized pieces and set aside. In a large pot, fry the diced bacon until done but not crisp. Add the fish pieces and fry in the bacon drippings until lightly colored.

   💡 Proffstips: Frying the fish lightly in bacon fat adds depth of flavor.
2. 2

   Stir in the paprika and mix well. Pour in the water or fish stock, bring to a slow boil, then reduce heat and simmer, partially covered.

   💡 Proffstips: Using fish stock will result in a richer broth.
3. 3

   Add salt, pepper, and fresh marjoram. Stir in the grated potatoes and cook for 10 minutes.

   💡 Proffstips: The grated potatoes will thicken the soup and give it a smooth texture.
4. 4

   Add the chopped tomatoes and cook for another 10 minutes.

   💡 Proffstips: Adding tomatoes towards the end keeps their fresh flavor.
5. 5

   While the soup is simmering, prepare the croutons. Spread butter on the pumpernickel bread slices, cube them, and toast under the broiler until crisp.

   💡 Proffstips: Toasting the bread until crisp prevents them from becoming soggy in the soup.
6. 6

   Serve the soup hot, garnished with the toasted pumpernickel croutons.

   💡 Proffstips: This soup is best served immediately.