Soup
Fish Soup with Tomatoes
The potato thickens the soup, and the fish goes in for the last five minutes only, so it stays in pieces.
- Gluten-free
- Prep
- 10 min
- Cook
- 20 min
- Servings
- 4
Ingredients
How many servings?
- 3 tbsp olive oil
- 1 onion
- 1 carrot
- 2 cloves garlic
- 2 potato
- 1 can canned diced tomatoes
- 5 cups (1000 ml) water
- 1 tsp salt
- 2 bay leaf
- 400 g white fish fillet (whiting, cod)
- ½ bunches parsley
- 1 lemon
Method
- Finely chop the onion and carrot and cook them in the olive oil over medium heat for 4 minutes; add the garlic for 1 minute.
- Add the potato in small cubes, the tomatoes, the water, the salt and the bay leaves; once boiling, simmer for 12 minutes.
- Cut the fish into large pieces and add them to the soup. Simmer gently for about 5–8 minutes without breaking up the pieces, until the fish flakes easily and reaches an internal temperature of 63°C.
- Remove the bay leaves and serve with chopped parsley and lemon wedges.