Description
The soup of the Mediterranean cuisine is in two versions: with fish and vegetarian options. In Montenegro, in Budva, on the promenade there is a small, inconspicuous restaurant does... Such throughout all Montenegro hundreds. It's called "Oscar& quot;. There we were served an absolutely stunning vegetarian version of this soup - tomato soup full of rice in the center of the plates. This was the more yummy. We went there just for this soup. You I offer the option of fish.
Ingredients
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Fish fillets
500 g
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Tomato
450 g
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Figure
200 g
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Broth
200 ml
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Dry white wine
200 ml
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Almonds
2 Tbsp
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Onion
2 piece
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The Apium graveolens Dulce
2 piece
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Thyme
2 piece
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Bay leaf
2 piece
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Olive oil
3 Tbsp
Cooking
The taste of this soup largely depends on the quality of tomatoes, they must be fresh, fleshy and tasty. In winter, these tomatoes, as you know, it is impossible to find. So I use canned tomatoes, or cut their flesh. This time bought the Picanto and wished at Pomito tomatoes much tastier.
Onion grind together with the almonds and fry in oil.
Add the wine, broth, cut tomatoes, cut into thin slices celery and Bay leaf.
Season with salt and pepper. Cook over low heat, covered for about 15 minutes. With thyme, if using fresh, cut the leaves and place in the broth for 5 minutes until tender.
Fish rinse, dry and cut into portions. Season with salt and pepper.
Boil the rice.
Add the broth, fish,
Dry thyme, if using such, and about 10 minutes to simmer with the lid on low heat.
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