Salmon and Cheese Soup

Scale the fish, remove the gills and fins.

Put the fish in a pot, cover with two liters of water, and bring to a boil.

Once boiling, skim off the foam and simmer the broth for 20 minutes.

Peel the onion, carrot, and bell pepper, then dice them into small cubes.

Wash the spinach and chop it.

Cut the cheese into cubes.

Sauté the onion, carrot, and pepper in vegetable oil.

Remove the fish from the broth, separate the meat from the skin, and remove all bones.

Strain the broth, bring it back to a boil, add the sautéed vegetables, and season with salt.

Add the cheese and stir until completely melted.

Stir in the spinach, salmon, pepper, and paprika to taste.