Fish soup

Description

A hearty first course. For fish soup, white sea fish such as sea or red snapper, cod, hake, or bass work best. It's better to use vegetable broth for the soup, although chicken broth will also work excellently. The canned tomatoes should be in their own juice, slightly sweet, and of small size. The soup is ready to serve.

Instructions

1. 1

   Step 1

   Heat olive oil in a saucepan. Squeeze garlic into it to release its aroma.

2. 2

   Step 2

   Finely chop the celery and cut the onion into cubes. Place them in a saucepan, add chopped parsley and a bay leaf. Sauté for 5-6 minutes, stirring, until the celery becomes tender.

3. 3

   Step 3

   Add the tomatoes in their juice, broth, and wine. Bring to a boil and reduce the heat to medium. Simmer for about 20 minutes.

4. 4

   Step 4

   Wash the fish and cut it into portion pieces. Add it to the soup with the other ingredients.

5. 5

   Step 5

   Add salt and pepper. Bring to a boil and cook the soup for 8-10 minutes until the fish is done.

6. 6

   Step 6

   At the end of cooking, add lemon zest to the soup and remove the bay leaf.