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Tomato-celery soup with fish
The soup here is cooked separately, and the fish is marinated with ginger and fried. It turns out spicy and delicious.
How to cook Tomato-celery soup with fish
Step 1
Cut vegetables into small pieces. Heat oil in a heavy bottomed pan and fry the garlic.
Step 2
Add thyme, celery, chili, tomatoes. Add 100 ml of boiling water, cook under the lid for 35-40 minutes.
Step 3
Grate ginger on a fine grater, add soy sauce and a little oil. Marinate the fish in this mixture.
Step 4
Fry the fish on both sides in a pan until cooked.
Step 5
When the soup is ready, beat with a blender until smooth. Pour into a plate, put pieces of fish and garnish with herbs. Enjoy your meal!
Tomato-celery soup with fish - FAQ About Ingredients, Baking Time and Storage
Yes, feel free to adapt! Bell peppers, carrots, or zucchini would be great additions or substitutes. If you don't have celery, try using fennel for a similar flavor.
A firm white fish like cod, halibut, or sea bass works wonderfully. Salmon or tuna can also be used, but they will impart a stronger flavor to the soup.
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Keep the fish separate and add it to the soup when reheating to prevent it from becoming soggy.
Absolutely! Simply omit the fish. You can add a can of chickpeas or white beans for added protein and texture. You can also use vegetable broth instead of water.
The soup base freezes well. Freeze it in an airtight container, leaving some headspace. It's best to freeze the soup without the fish. Add freshly cooked fish when reheating. Thaw the soup overnight in the refrigerator before reheating.
Consider adding a pinch of red pepper flakes for a little extra heat. You can also enhance the tomato flavor with a tablespoon of tomato paste during the vegetable frying stage.
This recipe is easily scalable. Double all ingredients for a larger batch, or halve them for a smaller portion. The cooking time should remain relatively the same, but check vegetables for tenderness.
Yes, use about 1 teaspoon of dried thyme for every tablespoon of fresh thyme called for in the recipe.
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