This tomato fish soup warms well on a late autumn or winter evening. You can make it stronger or milder by adding more or less chili.
1 finely chopped onion
2 finely chopped cloves of garlic
1 pk aromasopp
1 box of chopped tomatoes
10 minitomater
7.5 dl water
5 tablespoons fish stock
3 bay leaves
1 cm finely chopped ginger
3 diced carrots
1 finhakka chili
1/2 finely shredded leek
1 tablespoon brown sugar
1 handful of finely chopped parsley
400 g diced salmon
Salt and pepper
Onions and garlic fried in butter. Add the mushrooms and let it simmer for a few more minutes. Add chopped tomatoes, mini tomatoes, ginger, sugar, water, fondant, bay leaves, chili, carrots and leeks. Let it cook for 1 hour.
Add parsley and salmon and let it steep for 5 minutes. Season with salt and pepper.
Served with good bread.
