| Cook Time | 60 minutes |
| Servings |
Ingredients
Sauce and toast:
- 1 tablespoon Tomato sauce
- 1 tablespoon Mayo
- 2 cloves garlic
- 1/2 piece Baguette
- Chili pepper (ground)
Ingredients
Sauce and toast:
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Instructions
- Onion and clove of garlic finely chopped, fry in a pan on 2 tbsp olive oil. Add washed thyme leaves.
- Peeled tomatoes cut into cubes and put in a saucepan. Add Bay leaf and saffron. Pour 2 cups of water, stir, bring to a boil. Add salt, pepper and cook, stirring, for about 25 minutes.
- Seafood, fish fillet cut into pieces the same. (I only had 2 types of fish: hake and salmon)
- Add to the pan the fish after 3-5 minutes - seafood and cook for 5-10 minutes (if the seafood is cooked frozen, cook less). Fish and seafood get a slotted spoon, postpone.
- Contents of a pan to wipe through a sieve (to whom very laziness - it is possible to use a blender), mix again to pour in it. Quickly bring the soup to a boil. Add fish and seafood. Remove from heat, season with salt and pepper, cover with a lid. Chop the garlic clove, combine with mayonnaise, chili and tomato paste, mix the sauce until smooth.
- Cut the baguette into slices, grease on one side with olive oil, dry in the oven. RUB the oil side of the garlic. Soup served with croutons and dressing in separate bowl.
