Light fish soup with tomatoes
In winter, people usually cook hearty, heavy soups. Somehow it happens automatically. But this fish soup with tomatoes is really light, even refreshing. That's why I love it so much and always cook it when I feel like having something simple.
Information
Ingredients
- Water800 g
- Fish400 g
- Tomatoes in their own juice400 g
- Carrots80 g
- Onion80 g
- Celery root120 g
- Garlic2 clove
- Parsley2 tablespoon
- Olive oil2 tablespoon
- Salton taste
- Black pepperon taste
Directions
Celery root can be replaced with stalk celery. In this case, the taste of celery will be slightly stronger, as root celery is more mellow. The weight indicated is for already peeled celery. Any white fish can be used, I have cod, but I also make it with pangasius. Parsley can be replaced with basil. The garlic cloves are not small. If you like garlic, you can increase the quantity. Sometimes I add rice to it, but not potatoes.
Peel the vegetables. Grate the celery and carrot, and dice the onion into small cubes.
In a skillet, pour oil and sauté vegetables. It is better to start with onions and after a minute or two, add carrots and celery. Do everything over low heat, covering with a lid. This way, you will achieve a gentle sautéing.
Simultaneously, put water with broth on the stove. After boiling, add the fish cut into large cubes. Cook over low heat for about 5 minutes.
To the vegetables, add chopped tomatoes with juice from a can, as well as finely chopped garlic. Sauté everything together for another 5 minutes.
Add the sautéed vegetables to the pot with the fish, salt, and pepper. However, I usually add pepper separately to each plate when serving. Cook everything together for another five minutes, and at the end, add the herbs. Turn off the heat and let the fish soup steep for a few more minutes, about 5 minutes.
The light fish soup with tomatoes is ready! Enjoy your meal!
