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
60minutes
Servings
12
Cook Time
60minutes
Ingredients
Instructions
  1. Here is the pike perch fillet that I had originally.
  2. Cut the pike perch fillet not very finely.
  3. Cut the onion into half rings.
  4. Cut the carrots into cubes.
  5. Peel the tomatoes, mash them with a fork into a puree.
  6. Add a little boiled water to the tomatoes so that the mashed potatoes turn out to be liquid – we prepare soup.
  7. In a saucepan with a thick bottom, heat the butter and vegetable oil, put the onion, fry until the color changes slightly.
  8. Add carrots, sprinkle it with cumin, add a little water. Simmer the onions and carrots for 15 minutes, until the carrots are soft.
  9. 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.
  10. 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.
  11. Tomato soup with pike perch is ready.
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