Tomato-based fish soup tastes good, both as a lunch dish, an evening dish and as a starter for dinner. This variant is quite healthy and since I am lucky enough to have fish stock in the freezer, which I have cooked on fish bones in the past, it is quick to make. You can possibly use fish stocks and water
2 tablespoons butter
2 finely chopped garlic
1.5 ltr. fishing power (possibly water and fishing fund)
2 tbsp tomato puree
1 box chopped tomatoes (preferably Mutti)
2 bay leaves
4 carrots in thin slices
1 finely shredded leek
1 ts peppermiks
400 g salmon or trout
1 handful of finely chopped parsley
Salt and possibly pepper
Finely chop onions and fry them shiny in butter. Add garlic and tomato puree. Let it simmer for a few seconds, while stirring. Add fish stock (possibly water and fish stock), chopped tomatoes and bay leaves. Let it cook for a few minutes. Add carrots, leeks and pepper mix. Divide salmon or trout into suitable pieces. When the carrots are almost ready to eat, add the fish to the soup and let it simmer until the fish is cooked. Season with salt and possibly. more pepper, add a little finely chopped parsley, stir and serve.
You can serve tomato-based fish soup with a dollop of sour cream and good bread, for example these delicious baguettes
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