Description
The soup idea was born spontaneously. Before that I did a lot of cooking is also one of the favorite family dishes – a fish stew with plenty of onions and carrots. It was the main tomato fish soup. White semi-sweet (not dry – acid and without it enough) the wine adds to the taste a little bit of spice.
Ingredients
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Fish
800 g
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Onion
2 piece
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Carrots
2 piece
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Tomatoes in own juice
1.2 kg
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Sweet white wine
200 ml
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Vegetable oil
3 Tbsp
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Butter
50 g
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Zira
2 tsp
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Bay leaf
2 piece
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Salt
-
Pepper white
Cooking
Here is a fillet of pike-perch I had originally.
Pike perch fillet cut into not very small.
Onions cut into half rings.
Carrots cut into cubes.
Tomatoes release from the skin, mash with a fork into a puree.
Add the tomatoes and a little boiling water to mash became liquid – we did the soup boil.
In a saucepan with a thick bottom warm up creamy and vegetable oil, put onions, fry until light changes colour.
Add the carrots, sprinkle it with cumin, add a little water. Saute the onions with the carrots 15 minutes until soft carrots.
Pour in the vegetables, the fish, pour the wine, put a couple of Bay leaves, salt (without fanaticism: in tomatoes also have salt) and pepper, stir, simmer for another 15 minutes.
Put the tomatoes with their juice, stir if necessary, pour a little boiling water, cover, cook under lid on low heat for another 15 minutes.
Tomato soup with pike perch ready. Bon appetit!
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