Spicy, tomato-fried salmon soup

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.

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