The idea of soup was born spontaneously. Before that, I cooked one of the family's favorite dishes – fish stewed with lots of onions and carrots. It became the main tomato fish soup. White semi-sweet (not dry – acid and without it enough) wine adds a little piquancy taste.
Cook Time | 60 minutes |
Servings |
Ingredients
- 800 gram Fish (pike perch, fillet)
- 2 pieces Onion
- 2 pieces Carrot
- 1.2 kg Tomato (in own juice)
- 200 ml Wine (white)
- 3 tablespoons Vegetable oil
- 50 gram Butter
- 2 teaspoons Zira
- 2 pieces Bay leaf
- Salt (to taste)
- White pepper
Ingredients
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Instructions
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