Summary

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

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Instructions

1. Preheat the oven to 230 ° (convection).
2. 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.
3. Scald the tomatoes with boiling water, rinse, peel, halve, core and cut into pieces. Peel and finely chop onions and garlic.
4. 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.
5. Cut the remaining peppers into fine cubes. Rinse the fish, pat dry and cut into small pieces.
6. 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.