Fish soup with tomatoes and sweet peppers

Cooking time: 40 min
Servings: 4
Calories: 342.6 kcal
Fats: 20.2
Proteins: 22.4
Carbohydrates: 16.9
Twitter Linkedin Facebook Share

Description

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.

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.

Ingredients

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

Total Reviews: 0

0 Overall rating

Have you already prepared this recipe?
Tell what you think.

5
0
4
0
3
0
2
0
1
0

Write a review

Will be displayed on the comment.
Authentication only - we won't spam you.
Your review must be at least 50 characters.

You may also like

Wishlist Menu Recipes
Top