Description
Offer another recipe of vegetable soup for seafood lovers with its southern Mediterranean coast.
Ingredients
-
Sea Kale
450 g
-
Sprats
250 g
-
Seafood
400 g
-
Tomato
2 piece
-
Pepper
1 piece
-
Carrots
2 piece
-
Onion
1 piece
-
Potatoes
3 piece
-
Green olives
0.5 can
-
Olives
0.5 can
-
Allspice
1 tsp
-
Salt
-
Lemon
1 piece
-
Tomato paste
2 Tbsp
-
Greens
1 coup
-
Vegetable oil
50 ml
Cooking
"Sea cocktail" I bought in a pack of 500 g. After defrosting weight naturally, 100 g diminished.
The cabbage I got in the form of ready-made salad, cut up and put to boil on low heat. The output I got 5 litres of soup, so expect a pot with the stock.
Onion, green olives and black olives cut in this way.
There also cut the fennel stalks. To fry them, I'll be along
Tomato cut in small dice
Similarly, the Bulgarian pepper.
Carrots rubbed on a coarse grater
And set to obzhivatjsya with onions, olives, black olives and fennel stalks.
Slightly fry them, add the tomatoes and pepper.
At the end of the tomato paste.
Seafood cut smaller and added sprats, also cut in half. If someone is afraid that the sprats fall apart in the cooking process, put them in the end. I have not collapsed, however, I took the best in glass jars.
Potatoes cut small cubes
And lay in the pan with the Kale all of the above, salt, percu. Cook on low heat for 45-50 minutes.
Just cut lemon slices
And lay with the dill immediately after turning off the fire. Give to stand for another half hour and serve. Angel for the meal.
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