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2 Ways To Make A Delicious Fish Soup

Fish soup is one of the most popular dishes served in coastal cities, and is characterized by the different recipes and flavours added to it. Fish soup occupies the first place in the list of healthy soups, because of its great nutritional value; It contains all the benefits found in fish in addition to the benefits of the vegetables prepared from it.

Fish Soup

Ingredients:

  • Six tablespoons of olive oil.
  • One medium size onion, finely chopped.
  • Three cloves of crushed garlic.
  • Two-thirds of a cup of chopped parsley.
  • ½ cup of peeled and finely chopped tomatoes.
  • Two teaspoons of tomato puree (optional).
  • Two cups of ready-made fish broth.
  • Half a cup of water.
  • Six hundred and eighty grams of fish fillet, cut into cubes.
  • Pinch of dried thyme.
  • A sprinkle of dried wild thyme.
  • Half a teaspoon of hot sauce, or as desired.
  • 1 teaspoon of salt, or to taste.
  • Sprinkle of ground black pepper.

How to prepare

  • Heat the oil over a medium heat, add the onion and stir for two minutes, then add the garlic and parsley.
  • Add the tomatoes, tomato paste, thyme, and hot sauce.
  • Add water, fish broth, and fish after ten minutes.
  • Season the soup with salt and black pepper, then serve the soup hot.
See also  Moussaka With Minced Meat Recipe

Cypriot Fish Soup

Ingredients:

  • A medium sized red onion.
  • A cup of celery cut into rings.
  • Half a grain of fennel.
  • Crushed cloves of garlic.
  • One red bell pepper, de-seeded and finely chopped.
  • Two tablespoons of olive oil.
  • One cup of water.
  • Eight hundred grams of finely chopped tomatoes.
  • Half a pumpkin, peeled and grated.
  • Five hundred millilitres of fish stock.
  • Two hundred grams of skinless salmon fillets.
  • Three hundred grams of any type of fish fillet.
  • Twelve prawns, peeled and cleaned.
  • Half a lemon.
  • A quarter cup of chopped parsley.

How to prepare

  • Finely chop the onion, celery, fennel, and garlic.
  • Heat the oil in a frying pan over a medium heat, then fry the chopped onions and vegetables except the tomatoes for a few minutes, or until the vegetables soften and become slightly caramelized.
  • Add the tomatoes, water, and pumpkin, and cook the soup until it boils over a low heat for thirty minutes.
  • Cut salmon and fillet into medium-sized cubes.
  • Add salmon, fillets and prawns to the skillet, cover and cook for ten minutes.
  • Taste the soup and add salt, black pepper, and lemon juice.
  • Serve soup garnished with olive oil and chopped parsley.

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