Unusual and delicious red fish soup with a delicate creamy taste and sourness of tomatoes is a great alternative to traditional fish soup.
- General \ asset cooking time: \
- Servings Per Container: 4 Servings
- Caloric content (100g): 70 kcal
- Cost: very economical
How to make Red Fish Soup with Tomatoes and Cream
- Fish - 400 g
- Tomato - 2 pcs.
- Carrots - 1 pc.
- Bulb onions - 1 pc.
- Potatoes - 3 pcs.
- Cream - 200 ml
- Water - 1 l
- Vegetable oil - 3 tbsp
- Sugar - 0.5 tsp
- Spices - optional
- Salt to taste
Preparation: Step 1
Prepare all the ingredients, wash the fish thoroughly and cut into fillets or steaks. Wash and peel onions, carrots and potatoes.
Advice:
Any red fish is suitable for cooking soup - chum salmon, pink salmon, coho salmon, trout or salmon.
It is advisable to use the fillet or tail of the fish, after completely removing all the bones so that they do not end up in the soup.
It is cream and tomatoes that give the soup a unique flavor, so we recommend sticking to the recipe.
Carrots and onions can be fried in advance and in large quantities until tender, packaged and frozen. And before cooking the soup, add the ready-made frying to the boiling water. In this case, cooking the soup will take literally 15-20 minutes.
When adding tomatoes to frying, be sure to add sugar to them to neutralize their acid.
I recommend peeling tomatoes before cooking.
Cut fish fillets into small pieces and remove all bones completely.
Peel carrots and onions. Grate carrots, finely chop the onion. Fry onions and carrots in vegetable oil for 5-7 minutes.
Peel the tomatoes. To do this, place them in a container, pour boiling water over and leave for 1-2 minutes. Take the tomatoes out of the boiling water and pour over them with very cold water - after that, the skin will come off very easily. Cut the peeled tomatoes. Add chopped tomatoes and sugar (to neutralize tomato acid) to a pan with onions and carrots, cook everything together for another 3-4 minutes.
Boil 1 liter of water in a saucepan. Add sauteed onions, carrots and tomatoes. Boil.
Add pieces of fish to the soup, salt and, if desired, addspices. Bring the soup to a boil.
Peel the potatoes and cut them into small cubes.
Add potatoes to soup, bring to a boil and cook soup over medium heat until potatoes are tender (about 12-14 minutes).
At the end of cooking, add the cream and remove the soup from the stove.
Pour hot soup into bowls, garnish with fresh herbs and serve.