Description
Continue the journey through unusual for me soups. This soup attracted me was the unusual combination of fish-tomato. The soup is very nutritious thanks to the fish and rice, and the herbs give it a distinct taste and aroma. Well, the tomatoes responsible for the taste and a pleasant creamy texture.
Ingredients
-
Olive oil
4 Tbsp
-
Paprika sweet
1 Tbsp
-
Onion
1 piece
-
Bay leaf
2 piece
-
Garlic
9 tooth
-
Parsley
3 piece
-
The Apium graveolens Dulce
1 piece
-
Tomato
150 g
-
Figure
200 g
-
Fish
1 kg
-
Spices
-
Water
4 l
Cooking
Clean and wash the fish, it is best to use hake, as it can withstand a long time of heat treatment. Cut off the head, remove the insides and dice. My fish was frozen, almost completely gutted and without heads. The head and bones aside but stack together with the fillets in the pan.
Add to the same parsley, Bay leaf, celery and 2 cloves of garlic. Pour water and put on to cook for 30-35 minutes, without a lid, periodically removing the foam. Prescription water need 2 liters, but I have in the end turned out with such a quantity of water, soup, and porridge, so I refilled the water and suggest to her the number to double and pour 4 litres.
Then the broth remove from heat and filtered. The fish cool slightly (so it was easier to disassemble the arms), separated from the bones and chopped (I just broke) into small pieces. But don't chop too finely - the pieces need to be in the soup visible.
...
Meanwhile, peel and finely chop the onion. Garlic is also cleaned and razdelyaet. In a deep frying pan or saucepan, pour oil and fry on him an onion with garlic until transparent.
Make tomatoes. In the recipe it was not the words, but I decided that the floating skins of the tomatoes in the soup appetite will not add, so do the tomatoes crosswise cuts, gave them a contrast bath of boiling water and cold water, and cleaned. Then cut into small cubes and added to stew the onions with the garlic. Simmer until the tomatoes have the consistency of jelly and add at the end of table spoons of paprika.
Once the tomatoes are ready, then, depending on the size of your pots, or add the broth to the tomatoes or put the tomatoes in the broth, bring to a boil and cook for 5-10 minutes.
Then add the rice and cook on medium heat with the lid closed for another 15-20 minutes.
Then add fish, salt, pepper to taste, and cook for another 5 minutes, orientirueshsya on the readiness of the rice.
Our Mediterranean fish soup is ready. Poured into plates, decorate with a sprig of parsley and enjoy the taste of Mediterranean cuisine.
...
завтра отведаю)
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.