Fish soup with tomatoes and sweet peppers
This is not bouillabaisse or fish soup, but even winter tomatoes are not able to detract from the spicy-sour greatness of such a soup. You can use cod instead of perch, and replace the mixture of herbs with ready-made seasoning for fish. The main thing is that the fish retains its structure during cooking.
Ingredients
Servings 4- 400 g sea bass fillet
- 300 g mashed tomatoes
- 10-12 cherry tomatoes
- 2 sweet yellow peppers
- 2 medium onions
- juice of half a lemon
- 80 g butter
- 0.5 tsp. dried thyme, sage and tarragon
- salt, white pepper
Cooking
Step 1
Onion cut into half rings, pepper - quarters. In a heavy-bottomed saucepan, sauté the onion in 30 g butter, 6-7 minutes. Add mashed tomatoes and 4 cups boiling water. Bring to a boil, 7 min. Remove from fire. Cherry cut in half. Put them and peppers in a large saucepan with melted butter, add the herb mixture.
Step 2
Coarsely chop the fish, salt and pepper. Put in cherry, mix. Close the lid, reduce the fire, cook for 7 minutes. Turn fish over and cook 3 minutes. Pour over the tomato mixture, add lemon juice, salt and pepper. Simmer covered until the fish is done, 2-3 minutes. Sprinkle with thyme leaves and serve.