Classic, hot rich in fish soup flavors. Special and delicious rich in vegetables.
Execution time: 20 minutes
Baking time: 50 minutes
Servings: 6
Components
- 1 kg fish fillet (cod, perch, red fish)
- 1 liter of fish broth
- 100 ml white wine
- 2 celery cut into small pieces
- 2 medium carrots cut into quarters
- 2 sk. chopped garlic
- 2 ripe tomatoes, finely chopped
- 2 and others olive oil
- 2 tbsp. tomato paste (optional)
- 1 large onion, finely chopped
- Salt
- Pepper
- Water
Execution method
- In a saucepan boil 1 liter of water which we have salted ..
- When it boils, add the fish and cook for 10 minutes (We do not want the fish to be cooked too much).
- Strain the broth and keep it aside.
- In the same pot, pour the olive oil over medium heat and fry the onion and garlic for 2-3 minutes, until slightly softened.
- Once soft, add the carrots, tomatoes, celery and stir until the moisture evaporates from our vegetables.
- Then add the wine and let it evaporate
- Then, add the pulp and mix.
- Add the broth we kept, cover the pot halfway and cook over medium-low heat for 30 minutes until the vegetables are soft.
- Five minutes before removing from the heat, add the fish, salt and pepper to our food and cover our pot again.
- Boil for another 10 minutes and serve with fresh bread.