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
- Here is a fillet of pike-perch I had originally.
- Pike perch fillet cut into not very small.
- Onions cut into half rings.
- Carrots cut into cubes.
- Tomatoes peel from the skin, mash with a fork into a puree.
- Add a little boiled water to the tomatoes to make the mashed potatoes liquid-we cook the soup.
- In a saucepan with a thick bottom, heat the butter and vegetable oil, put the onion, fry until lightly changing the color.
- Add carrots, sprinkle it with Zira, add a little water. Simmer onions and carrots for 15 minutes until soft carrots.
- Put the fish to the vegetables, pour the wine, put a couple of Bay leaves, salt (without fanaticism: tomatoes also have salt), pepper, stir, simmer for another 15 minutes.
- Put the tomatoes together with the juice, mix, if necessary – pour a little more boiling water, cover, cook under the lid on low heat for another 15 minutes.
- Tomato soup with Zander is ready.
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