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.
Servings 6
Prep Time 10 minutes
Cook Time 20 minutes
Ingredients
- 300 gram Fish (I have cod)
- 270 gram Sea cocktail (frozen)
- 250 gram Fennel
- 200 gram Beans (boiled or canned)
- 100 gram Onion
- 400 gram Tomatoes (in own juice)
- 50 gram Green olives
- 3 tablespoons Rice
- 1 tablespoon Salt
- 1/2 teaspoons Sugar
- 1 cloves Garlic
- 1/2 teaspoons Cayenne pepper
- 2 tablespoons Vegetable oil
- 1.5-2 liters Water
Instructions
- 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.
- Add rice (I had basmati). Add half a teaspoon of cayenne or red hot pepper.
- 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.
- 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.
- 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.
- Now the soup should be infused for 10-15 minutes, then serve to the table. Check only for salt and sugar.