Tomato Soup with Pike Perch Recipe
The idea of making soup was born spontaneously. Before that, I cooked one of the family's favorite dishes – fish stewed with lots of onions and carrots. This has become the main tomato fish soup. White semi–sweet (not dry - acid is enough without it) wine gives the taste a little piquancy.
Servings 12
Cook Time 60 minutes
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
Instructions
- Here is the pike perch fillet that I had originally.
- Cut the pike perch fillet not very finely.
- Cut the onion into half rings.
- Cut the carrots into cubes.
- Peel the tomatoes, mash them with a fork into a puree.
- Add a little boiled water to the tomatoes so that the mashed potatoes turn out to be liquid - we prepare soup.
- In a saucepan with a thick bottom, heat the butter and vegetable oil, put the onion, fry until the color changes slightly.
- Add carrots, sprinkle it with cumin, add a little water. Simmer the onions and carrots for 15 minutes, until the carrots are soft.
- Put the fish to the vegetables, pour in 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 in a little more boiling water, cover, cook under a lid on low heat for another 15 minutes.
- Tomato soup with pike perch is ready.