Where I come from, fish soups (either using whole smaller fish or small slices of filleted larger fish, or crustaceans) are very common. They're called "brudet", and are sometimes made with a bit of rice.
p.s. I eat soup from bones mostly for taste, what do you mean that it helps with calcium? Does calcium from the bones dissolve into the soup, or there is some in the marrow, or something else?
p.s. I eat soup from bones mostly for taste, what do you mean that it helps with calcium? Does calcium from the bones dissolve into the soup, or there is some in the marrow, or something else?
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