Bell Pepper Tomato Soup with Fish
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr 15 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 8 red pepper (s)
- 1 green pepper (s)
- 250 g tomato (s)
- 4 onion (s)
- 2 cloves garlic)
- 3 tablespoon olive oil
- 1 ½ liter vegetable stock
- Salt and colored pepper from the mill
- 1 teaspoon cumin
- 750 g fish fillet (s) (e.. redfish)
- 2 tablespoon vinegar, (white wine vinegar)
- 1 tablespoon parsley, chopped
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 230 ° (convection).
- Halve, core and wash the peppers. Fry 7 red peppers on a baking sheet lined with baking paper with the skin facing up in the oven until the skin turns brown and blisters. Take out and let cool down a bit. Then peel off the skin and cut the pulp into large cubes.
- Scald the tomatoes with boiling water, rinse, peel, halve, core and cut into pieces. Peel and finely chop onions and garlic.
- Heat the oil in a saucepan and fry the onions and garlic in it. Add the peppers and tomatoes, sauté for 5 minutes and then pour in the broth. Season with salt, pepper and cumin. Cover and simmer over low heat for about 20 minutes.
- Cut the remaining peppers into fine cubes. Rinse the fish, pat dry and cut into small pieces.
- Puree the soup, then add the fish and diced paprika and let it steep for about 8 minutes over low heat. Season to taste with vinegar, salt and pepper. Serve sprinkled with parsley.
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