Not only fish soup can be cooked from fish, but also a variety of soups. For example, I really like to cook tomato soup with red fish and vegetables. I usually use salmon or trout for this, but it also turns out delicious with pike and carp.
Ingredients
- Red Fish - 300 g
- Potatoes - 250 g
- Broccoli - 200 g
- Cherry tomatoes - 2 twigs
- Onion - 1 piece
- Bell pepper - 1 piece
- Hot red pepper - 1 pod
- Garlic - 2 cloves
- Tomato juice - 150 ml
- Vegetable oil - 2 art.l.
- Ground black pepper - to taste
- Salt - to taste
- Cilantro (for submission) – 2 twigs
- Water - 2,5 l
Step-by-step cooking recipe
Wash the fish, cut it, pour cold water and cook for 10 minutes after boiling.
Chop broccoli, red pepper, tomatoes, peeled potatoes, bell pepper and onion.
Heat the oil in a frying pan, add the onion with bell pepper and fry until golden brown.
Add tomato juice, squeeze garlic through a press and simmer all together for 5 minutes.
Put the roast in a saucepan, add the potatoes and cook for 5 minutes.
Add broccoli, hot pepper and tomatoes. Turn down the heat and cook for 7 minutes.
Add salt, pepper and turn off. Serve the soup by adding fresh cilantro to the plate.
