Description
This soup is served in the far East in Japanese restaurants. And recently, I learned that it is a popular Mediterranean dish. In General, no matter what the kitchen is part of the dish. It is fragrant, dieting and tasty, and during Lent it can be allowed in the permitted fishing days.
Ingredients
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Figure
100 g
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Salmon
300 g
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Seafood
400 g
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Onion
0.5 piece
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Garlic
2 tooth
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Vegetable oil
2 Tbsp
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Tomatoes in own juice
200 g
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Salt
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The mixture of peppers
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Parsley
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Water
1500 ml
Cooking
Take rice, I chose Jasmine from "Mistral", fill it with water 1 to 2, cook according to instructions.
At the same time taking any thawed seafood. I have squid (pre-cleaned) and mussels.
Pink salmon (any salmon) is clean, undressed on fillet, skin leave that fish is not falling apart. Cut the fish into pieces (stripes).
Onions and garlic cut into small cubes and fry 1 minute over high heat in vegetable oil in a saucepan.
Put the fish pieces and fry for 3 minutes on high heat. The pieces need to boil.
Put the seafood. I have squid cut into thin strips and mussels. Fry for 1 minute over high heat, stirring occasionally.
Add the tomatoes in own juice, you can replace the chopped tomatoes. Simmer everything for 2 minutes.
Take the cooked rice.
Put rice to seafood to the skillet.
Add salt, mixture of peppers to taste, parsley (I had dried parsley). Fill with boiling water. Bring all to a boil and cook for another 2 minutes on low heat.
Serve soup immediately, hot. Bon appetit!
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