Mediterranean Soup with Three Kinds Of Fish
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 30 mins |
| Total Time | 55 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 10) |
Ingredients
- 0.5 ½ bunch celery sticks
- 1 bulb kohlrabi
- 2 red pepper (s)
- 1 leek stick (s)
- 4 carrot (s)
- 2 hot peppers, red
- 4 fish fillet (s) from different types fish
- 2 cloves garlic
- 2 liters broth
- 1 packet tomatoes, happened
- salt and pepper
- chili
- herbs Provence
- 250 ml Cremefine for cooking (7% fat), possibly less
Print Recipe
Pin Recipe Instructions
- Clean the vegetables and cut them into pieces. Finely chop the peppers and garlic. Put everything on top with the broth, the tomato puree and the spices. Stir, bring to the boil and simmer for about 10 minutes.
- Meanwhile, cut the fish fillets into not too small pieces. Add, fold in and continue to simmer for 20 minutes on a low heat.
- The addition of the Cremefine is a matter of taste - it can also be left out, then it is a clear soup. Unless you`ve got too much chili, then it saves the soup.
- The amount is enough for a very large pot, enough for a party or for freezing.
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