Diversify the menu of their first dishes. Cook tomato fish soup with greens and vegetables. It turns out to be saturated, dense, but, at the same time, easy for the stomach. Fish for soup you can choose at your discretion. Fish soup is delicious both from carp, and salmon, salmon, trout, halibut. Priority is always of course to fresh fish, but you can also use frozen fillets. From what fish you choose, the taste of fish soup depends to a large extent. Very interesting taste of this soup is obtained with the addition of tomatoes. You can take fresh tomatoes, canned or frozen. And in general, home-made fish soup recipe very simple, so find the opportunity and prepare this dish for dinner.
Ingredients for the preparation of tomato fish soup
|Bulb onions||1 PC|
|Chicken bouillon||1 л|
|Olive oil||50 grams|
|Corn mini||4 things|
Preparation of a step-by-step tomato fish soup with a photo
- Peel the onions, celery and garlic, cut the vegetables into small cubes.
- Peeled potatoes cut into cubes larger, about 1.5 cm.
- In a saucepan with a thick bottom, pour in the olive oil and fry in it onion and celery for 3 minutes.
- Now add to the vegetables chopped garlic and fry, but for 2 minutes.
- Add the tomatoes, in our case, canned. If you add fresh, do not forget to peel them, and put out the vegetables in tomato for 2 more minutes.
- Pour the chicken broth into the pan. If there is no broth, it will be useful and just purified boiling water.
- Add the potatoes to the soup and cook it for 10 minutes over medium heat.
- Cut fish into large pieces. Check that there are no bones in the fish.
- Now add chopped fish and pieces of canned or fresh corn mini. If you have canned corn, you can add 4-5 tablespoons to the soup. marinade from a jar, while giving the soup an even more pronounced taste.
- Boil the soup until the potatoes are ready. Try the soup on the palate and add it. At the end, add the sliced greens and take the tomato fish soup from the fire.
Tomato fish soup is served at will with cream or sour cream. Bon Appetit!