Clarissa’s Frog Legs Soup: A Recipe
I love making soups because you can be as inventive as you want and use up all the stuff you have floating around the refrigerator. Today, I decided to make a soup of frog legs and fish. Once again, a Google search didn’t offer any interesting recipes, so I decided to improvise. It turned out so good that I have already devoured two big bowls.
Here is what you will need:
3-4 pairs of frog legs
3-4 fish of any kind you like. The fish should be skinless but it is very important not to remove either the backbone or the tail. They are needed to make the broth less watery.
salt, herbs, spices
some fresh sage
Here are the frog legs and the fish all ready for cooking. Separate frog leg pairs in two so that you have to separate legs. There is no need to chop them up onto smaller pieces.
You can use either fish stock or simply water if you have no stock handy. Place the chopped carrots and the frog legs into the broth (or water) and place the pan on high. You will need to bring it to the boiling point and then reduce the heat immediately.
Add a bay leaf, salt and pepper, and any herbs and spices you like. I added dry oregano, cumin seeds, several cloves, mustard seeds, and when the soup was almost ready, some fresh sage. Peel, cube and add potatoes to the soup. After 10 minutes or so, cut the fish into chunks of the same size and add them to the pot. Let the soup simmer on slow until the potatoes taste ready but not mushy. Here is how the soup ended up looking:
If you let it stand for a few hours after making it, the soup will taste even better.