Juha od mola

Ingredients:

• 700 to 800 g of mole
• ½ dl of olive oil
• 2 cloves of garlic ( onion )
• 1 tablespoon of finely chopped parsley
• salt and pepper as needed
• 1 teaspoon of lemon juice

Preparation:

Boil the cleaned and washed moles in cold water for a short time. Mollies are soft fish and should not be overcooked. In a wide and shallow dish, briefly fry the finely chopped garlic in olive oil and immediately pour over the fish stock. Add spices and cook over low heat for about 20 minutes, stirring occasionally. While cooking, clean the fish and then add the pieces to the soup and boil a little more on low heat. Towards the end, add lemon juice and finely chopped parsley.

Note:

Mole soup is often eaten with boiled rice. The rice is cooked separately in the strained mole broth, but care must be taken not to drink all the broth, so if necessary, it is poured with hot water.