I tried pike perch and shrimp soup for the first time in a restaurant. I was surprised by the richness of the broth and the combination of different flavors. Having prepared all the necessary products, I tried to cook the dish at home. It turned out very tasty!
Ingredients
- Pike perch (fillet) – 800 g
- Shrimp (chilled) – 500 g
- Potatoes - 250 g
- Carrots - 1 piece
- Bell pepper - 1 piece
- Onion - 1 piece
- Olive oil - 2 art.l.
- Tomato paste - 50 g
- Black Pepper - 4 peas
- Salt - to taste
- Parsley - 2 twigs
- Green onion - 2 of the stem
- Water - 2,5 l
- Water (boiling water) – 2 glasses
Step-by-step cooking recipe
Wash the pike perch fillet, cut into small pieces and put it in a saucepan.
Add cold water, black pepper and peas and cook for 20 minutes on low heat.
Peel and slice potatoes, bell peppers, carrots and onions.
In a preheated frying pan with oil, fry the onions and carrots until golden brown.
Pour in the bell pepper, tomato paste and a couple of spoonfuls of hot broth from the pan. Simmer everything together for 10 minutes.
Wash the shrimp with boiling water, cool and peel off the shells.
Transfer the roast to a saucepan with fish, add potatoes and shrimp. Cook for another 10 minutes.
Season the finished dish with salt and leave to infuse under the lid for 15 minutes.
When serving, add chopped parsley and green onions to the plate.
