The Recipe: Great fish soup with lots of veggies

This fish soup is considered one of the best fish soups in the world. Use the fish you have on hand, it’s frozen too. Salmon and seafood sure go well with fish soup. Among the seafood, choose a mixture of seafood or frozen prawns, mussels, cleaned and frozen squid. Just quickly thaw the squid in cold water and cut it into rolls.

The most flavorful of this fish soup is actually the vegetable mixture – even when you make the soup only with the vegetables, it smells really bad – which you have to thicken gently and slowly, and the wine also gives plenty of flavor.

Serve with a piece of your favorite bread – we recommend wholemeal, buckwheat bread with walnuts is a great addition to soup.

This is also great news for anyone who loves to prepare great food in advance. This soup is very hot, so just make it more and then heat it up. In an airtight container, it will wait for you in the refrigerator for up to 4 days.

First of all, some great fish dishes:

Salmon with Parmesan Lid and Roasted Broccoli

Shrimp in fresh tomato sauce

salmon burger

stuffed squid

Curry with salmon and spinach

You can find more ideas for preparing fish dishes under the label fish dishes.

Discover more excellent and healthy recipes at http://www.sitfit.si/!

Prepare


Ingredients (for 4 people):

fish:

2 fresh salmon fillets

200 grams of Alaskan pollock (or an equal amount of seafood)

2 small cans of tuna

vegetables:

1 small onion (red)

1 stalk of green

1 small fennel tuber

2 garlic cloves

1 fresh hot red pepper (optional)

1 cup shredded yellow squash

1 lemon

1 bunch fresh parsley

other ingredients:

2 tablespoons olive oil

1 deciliter of white wine

200 grams tomato peel

1 liter of vegetable soup base


Prepare

Peel and chop the onion, celery and fennel. Finely chop the garlic. Grate the pumpkin.

Heat the oil in a large frying pan and fry the chopped onion, chopped greens and fennel, cleaned and chopped pepperoni and chopped garlic. When the vegetables are soft, add the wine, sliced ‚Äč‚Äčtomato peels, grated pumpkin, and a vegetable soup base. Add a little salt and pepper. When the soup boils, cover the shrimp and cook slowly for 20 minutes.

When the vegetables are cooked, add the fish pieces and the skinless pieces of salmon to the soup. Cover the mixture and cook for another 15 minutes. Add tuna two minutes before the end. Once the fish is cooked, try the soup and add salt and pepper if needed. For freshness, you can add a teaspoon of lemon juice and chopped parsley at the end.

Finally, sprinkle the soup with some fresh parsley and serve with a piece of bread.


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