Tomato soup Parkwello

Ingredients

• king prawns peeled 50 g
• squid peeled 50 g
• tomato 200 g
• onion 20 g
• Bulgarian red pepper 20 g
• celery stalk 10 g
• canned sweet corn 15 g
• garlic 5 g
• fish broth 150 ml
• dry white wine 40 ml
• cilantro 3 g
• vegetable oil for frying 50 ml
• salt / pepper - to taste
• fish bones 400 g
• water 1 l

Cooking

Step 1

Fill fish bones without fillet with water, bring to a boil, reduce heat and cook carrots, onions for 1 hour. Cut red pepper, onion and garlic into cubes. Cut celery into long strips. Squid cut into strips along. Cut the tomato on a large grater. Clean the shrimp.

Step 2

Saute onion, pepper and celery in oil. Add squid, then shrimp. Pour in white wine, bring to a boil and add broth, salt and pepper. Add the grated tomato and cook for three minutes. At the end add cilantro.