Tomatized fish soup with salmon can be used as a lunch dish, evening dish or as an appetizer for a dinner. You can also use other solid fish species, both red and white for this soup. This variety 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 use fish funds and water.
2 tablespoons olive oil
2 finely chopped garlic
1.5 dl. white wine
1.5 ltr. fishing power (possibly water and fishing fund)
2 tbsp tomato puree
1 can of fresh mini tomatoes, divided into 2
2 bay leaves
1 celery root in cubes
4 diced carrots
2 diced potatoes
1 finely shredded leek
1 ts oregano
400 g salmon or trout
1 handful of finely chopped parsley
Salt and pepper
Finely chop the onions and sauté them blank in butter. Add the garlic and tomato paste and let it saute for a few seconds, stirring. Add fish stock (possibly water and fish funds), tomatoes and bay leaves. Let it boil for a few minutes. Add potato, carrot, celery root and leeks. Divide the fish into suitable spoon pieces. When the carrots are almost ready to eat, add the fish to the soup and let it soak until the fish is cooked. Season with salt and possibly more pepper, add a little finely chopped leaf parsley, stir and serve.
You can serve tomatized fish soup with a dollop of sour cream and good bread, such as these delicious baguettes.
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