2020-08-13 / test@t
Fish tomato soup
This thick, flavorful and satisfying tomato fish soup takes patience ... and the ingredients. Result? Try it yourself!
Ingredients
- fish broth - 800 g
- tomato sauce - 400 g
- fish set - 240 g
- pilatti tomatoes - 220 g
- spinach - 40 g
- olive oil - 35 g
- salt - 8 g
- sugar - 8 g
- black pepper - 2 g
- lime leaf - 4 g
- chili oil - 4 g
- chili pepper - 8 g
- basil - 8 g
- thyme - 8 g
- garlic - 20 g
- fish bones - 800 g
- dill - 28 g
- parsley - 40 g
- garlic - 35 g
- salt - 10 g
- water - 3 liters
- onions - 60 g
- carrots - 240 g
- bay leaf - 1 g
- allspice, peas - 1 g
- water - 2 liters
- sugar - 200 g
- black pepper - 5 g
- olive oil - 120 ml
- chili pepper - 20 g
- garlic - 50 g
- basil - 120 g
- red onion - 120 g
- bell pepper - 180 g
- vegetable oil - 250 ml
- pilatti tomatoes - 1 kg
- butter 82.5% - 40 g
- thyme - 50 g
- lemongrass - 18 g
- tomato paste - 400 g
- chili garlic paste - 100 g
- salt - 15 g
- halibut - 35 g
- salmon - 35 g
STEP-BY-STEP COOKING RECIPE
Step 1
Cooking fish broth. To do this, add all the ingredients to water and cook until tender.
Step 2
For tomato sauce, fry tomato paste, onion, pepper, thyme, lemongrass in a mixture of butter and vegetable oil.
Step 3
Add the rest of the ingredients, boil and grind everything in a blender.
Step 4
We combine all the ingredients. Bring to a boil. Serve with coarsely chopped spinach and basil.
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