Paprika – Fish Soup
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 large onions
- 3 tablespoon olive oil
- 250 g beefsteak tomato (s), ripe
- 3 teaspoons paprika powder, mild
- 3 large clove (s) garlic
- Salt and pepper, black from the mill
- 1 teaspoon cumin
- 800 g red pepper (s)
- 600 g fish fillet (s) (e.. cod, saithe fillet)
- 2 tablespoon lemon juice
Print Recipe
Pin Recipe Instructions
- Peel and finely chop the onions. Heat the oil in a saucepan and fry the onions until translucent. Scald the tomatoes, peel them, cut in half crosswise, core and remove the stem. Roughly cut the pulp. Add to the saucepan with the paprika powder and stir well. Fry for 5 minutes over low heat. Peel the garlic and press it directly into the pot. Season everything with salt, pepper and cumin. Clean, wash and quarter the peppers, first into narrow strips, then into small cubes and mix into the tomatoes up to a third. Pour water over and simmer for about 20 minutes.
- Puree the soup with the blender. Rinse the fish with cold water, pat dry and cut into bite-sized pieces. Drizzle with lemon juice, season with salt, pepper and place in the soup. Sprinkle in the remaining diced paprika and cover everything over a low heat and let it simmer for 5-10 minutes. Season to taste and serve.
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