French Fish Soup

Clean the fish fillet, acidify, season with salt and cut into small cubes. Heat the fat, sauté the cleaned, diced soup vegetables in it. Add flour, sweat briefly, douse with hot clear soup and simmer on low heat. After 10 minutes add the fish and let it simmer for 10 minutes. Add whipped cream and juice of one lemon, season with salt, pepper and Tabasco. Serve sprinkled with chopped parsley.

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