Ingredients
1 onion
2 garlic cloves
1 bunch parsley
600 g tomatoes
1 dash olive oil
125 ml white wine
1 tbs fish-spice
500 ml fish stock
about 850 g seafish fillets (washed and boned, e.g. salmon, sea bass, sea bream)
Salt & Pepper
1 onion
2 garlic cloves
1 bunch parsley
600 g tomatoes
1 dash olive oil
125 ml white wine
1 tbs fish-spice
500 ml fish stock
about 850 g seafish fillets (washed and boned, e.g. salmon, sea bass, sea bream)
Salt & Pepper
Peel and dice finely the onions and the garlic cloves. Wash the herbs, remove the shafts and chop coarsely. Wash and dice the tomatoes. Heat the olive oil in a big pot. Roast the garlic and the onion, add the tomato pieces and the fish spice and deglaze with white wine. Cook until the wine has evaporated. Add the fish stock and a half liter water and let it simmer with moderate heat for about 25 minutes. Cut the fish filets into pieces and add them to the soup. Again let it simmer for about 15 minutes. Flavour with salt and pepper and serve immediately.
Plate found at {Stielreich.at}.
.s. cookingCatrin
Best combined with roasted baguette.
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