Fish soup tastes good, both as a lunch dish, evening dish and as an appetizer for a dinner. This variant is tomato-based and since I am so lucky to have fish power in the freezer, which I have cooked on fish bones before, it is quick to make.
2 tablespoons butter
2 finely chopped garlic
2 tbsp tomato puree
1.5 ltr. fishing power (possibly water and fishing fund)
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 the soup with a dab of sour cream and good bread. For example, try these delicious baguettes