Light vegetable soup with salmon and rice

Instructions

1. Separate the fillets from the salmon and chop into small pieces.
2. Cover the bones and fins in the saucepan with water.
3. Add the peeled onion, bay leaf and allspice.
4. Bring the water to the boil, removing the foam.
5. On a low heat 20 -Let simmer for 25 minutes.
6. Strain the broth through a fine sieve, return to the pot.
7. Peel the potatoes, deseed the peppers and cut into small cubes.
8. Rub the carrots coarsely.
9. Rinse the rice several times in cold water.
10. Bring the broth to a boil, season with salt.
11. Add the rice to the pot and simmer for 5-7 minutes.
12. Meanwhile, heat the vegetable oil in a frying pan.
13. Fry the carrots for 2-3 minutes.
14. Add the peppers , cook an additional 3-4 minutes.
15. Add potatoes, sautéed vegetables and fish to the soup.
16. Let cook for 10-12 minutes.
17. Sprinkle chopped parsley over the vegetable soup and serve.