Tomato soup with fish and potatoes
Description
The soup is simple and quick to prepare. For fish tomato soup, you can use fillets of any white fish available to you: hake, whiting, cod, etc. If you're preparing it in summer, use fresh tomatoes. The tough tomato skin can be easily removed. To do this, make a cross-shaped incision at the top of the tomatoes, pour boiling water over them, rinse under icy water, then peel off the skin. Happy cooking! Serve with fresh herbs and sour cream.
Instructions
- 1
Step 1
Thaw the fish carcasses at room temperature.
- 2
Step 2
Wash the potatoes, peel them, and slice into 0.5 cm thick slices. Steam cook in a steamer for 10 minutes.
- 3
Step 3
In a deep skillet, heat vegetable oil and sauté minced ginger until fragrant. Peel the tomatoes and crush them. Pour them into the skillet together with their juice and simmer for 3 minutes. Add water (about 300 ml), salt, and paprika. Bring to a boil and cook over low heat for 5 minutes.
- 4
Step 4
Cut the fish into portion pieces, place in the sauce, and cook for 8-10 minutes.
- 5
Step 5
Add steamed potatoes and chopped herbs before serving.