Fish soup is cooked with the addition of shrimp, which distinguishes this soup from ordinary fish soup.

Summary

Ingredients

• Fish fillet (salmon, haddock, salmon) (sliced) – 600 g
• Fresh shrimps (peeled) – 400 g
• Olive oil – 2 tbsp
• Onions (chopped) – 1 pc.
• Leek (chopped) – 1 pc.
• Garlic (chopped through a press) – 2 cloves
• Fresh tomatoes (chopped) – 450 g
• Tomato paste – 1 teaspoon
• Fishbones for broth – 1.3 kg
• One small piece of orange peel
• Several stalks of parsley
• Several stalks of fennel
• Bay leaf – 1 pc.
• Dry white wine – 250 g
• Whiskey optional
• Salt to taste
• Ground black pepper – to taste
• Parsley for serving

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Instructions

1. Heat olive oil in a large thick-walled saucepan, add all the onions and cook, stirring occasionally, until soft. Then add garlic, tomatoes and tomato paste, cook, stirring occasionally, for about 5 minutes.
2. Put fish bones, orange zest, herbs in a saucepan with vegetables, pour wine, salt and pepper to taste. Add enough water to cover the contents of the pot. Bring the mixture to a boil, then reduce the heat and cook the broth under a closed lid for about 30 minutes.
3. Strain the broth through a sieve.

   

4. Pour the strained broth into a clean saucepan and taste with salt, add salt if necessary. Add whiskey to the soup (optional). Put the saucepan over medium heat, bring to a boil, then add the pieces of fish and shrimp, and cook the fish soup with shrimp until tender, 2-3 minutes. Serve fish soup in plated bowls sprinkled with parsley.

Bon appetit!