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 Fish Soup in Italian style Recipe
Fragrant, unpretentious for the figure, but still a hearty soup, the preparation of which will take a maximum of 20 minutes. A great option for dinner is proteins, vegetables and a small amount of carbohydrates, in short - one benefit.
Course Children's Food Ideas, Dinner Dishes, First Course Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Valentine's Day Food
Cuisine Italian Cuisine
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Ingredients
Course Children's Food Ideas, Dinner Dishes, First Course Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Valentine's Day Food
Cuisine Italian Cuisine
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Ingredients
Instructions
  1. Peel the onion, cut into cubes. Cut out a dense core from fennel and cut into cubes like an onion. Chop the garlic in any way. Fry the vegetables until light golden brown in vegetable oil, I have olive oil.
    Peel the onion, cut into cubes. Cut out a dense core from fennel and cut into cubes like an onion. Chop the garlic in any way. Fry the vegetables until light golden brown in vegetable oil, I have olive oil.
  2. Add rice (I had basmati). Add half a teaspoon of cayenne or red hot pepper.
    Add rice (I had basmati). Add half a teaspoon of cayenne or red hot pepper.
  3. Pour one and a half to two liters of boiling water and cook for 7-8 minutes. The amount of water depends on how thick you want to make the soup. Meanwhile, cut the fish into small pieces.
    Pour one and a half to two liters of boiling water and cook for 7-8 minutes. The amount of water depends on how thick you want to make the soup. Meanwhile, cut the fish into small pieces.
  4. Defrost the seafood. I take them out of the freezer in the morning, they lie in the refrigerator until the evening. Then they need to be held on a sieve for a couple of minutes under cold running water. You can unfreeze in any other way.
    Defrost the seafood. I take them out of the freezer in the morning, they lie in the refrigerator until the evening. Then they need to be held on a sieve for a couple of minutes under cold running water. You can unfreeze in any other way.
  5. Beans (canned or boiled in a glass), tomatoes in their own juice, fish, seafood and olives are added to the pan, let it boil. Add about a tablespoon of salt (olives are salty!), half a teaspoon of sugar and a couple of tablespoons of olive pickle. Let the soup boil for 3 minutes and remove from the heat. I also usually put a couple of basil sprigs for flavor.
    Beans (canned or boiled in a glass), tomatoes in their own juice, fish, seafood and olives are added to the pan, let it boil. Add about a tablespoon of salt (olives are salty!), half a teaspoon of sugar and a couple of tablespoons of olive pickle. Let the soup boil for 3 minutes and remove from the heat. I also usually put a couple of basil sprigs for flavor.
  6. Now the soup should be infused for 10-15 minutes, then serve to the table. Check only for salt and sugar.
    Now the soup should be infused for 10-15 minutes, then serve to the table. Check only for salt and sugar.
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