Mediterranean Fish Soup
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 ml fish stock
- 200 ml white wine, drier (e.g. Pinot Grigio)
- 100 g onion (s), red, cut into strips
- 100 g carrot (s) in strips
- 50 g celery in strips
- 50 g fennel in strips
- 100 g red pepper (s), cut into strips
- 10 cocktail tomatoes
- 2 cloves garlic
- 100 ml olive oil
- 15 g tomato paste
- 400 g fish, diced (Mediterranean fish, also oes well with salmon and redfish, cheaper and easier to et)
- 100 g prawn tails or surimi (much cheaper, but not as tasty)
- salt and pepper
- Basil, fresh
- oregano
- thyme
Print Recipe
Pin Recipe Instructions
- Sweat the vegetable strips in olive oil. Add the tomato paste and the finely chopped garlic cloves, deglaze with white wine and fill up with fish stock. Cook until the vegetables are done but still have a light bite. Add the fish and let it steep, season to taste and serve in deep pasta plates. To garnish, fry the cocktail tomatoes briefly in hot olive oil and add to the soup with fresh basil.
- My tip: Rouille tastes delicious with it.
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