Fish soup
A very simple and quick-to-prepare fish soup. A great way to make a tasty and light meal, and a way to serve fish or seafood in a slightly different way.
Ingredients · Servings 3-4 people
- about 500 g of any fish fillets, I used a piece of cod, salmon, 10 pcs. of shrimps
- 2 medium-sized carrots
- about 10 cm piece of medium-sized leek
- 1 small onion
- 1 cup canned chopped tomatoes
- 5 allspice balls
- 2 large cloves of garlic
- sun
- pepper
- juice of one small lemon
- parsley to serve
- A solid tablespoon of butter
- about 1.5 liters of vegetable broth
Method · 1 h
- Peel and thinly slice the carrots, and cut the leek and onion into half-moons. Melt the butter in a pot, then add the chopped vegetables and minced garlic. Cook for about 10 minutes over medium heat, stirring constantly to prevent burning.
- Melt the butter in a pot, then add the chopped vegetables and chopped garlic. Cook for about 10 minutes over medium heat, stirring constantly to prevent burning. Then pour in the broth, add the tomatoes and spices, bring to a boil, and simmer over low heat until the vegetables are soft.
- Cut the fish into smaller pieces. Add the prepared fish and shrimp to the boiling soup. As soon as it begins to boil again, turn off the heat. Finally, season the soup with lemon juice and let it simmer, covered, for about 10 minutes. Enjoy!
Then pour in the broth, add the tomatoes and spices, bring to a boil and simmer over low heat until the vegetables are soft.
