Tomato Soup With Fish And Potatoes - A Step By Step Recipe With A Photo

For a variety of fish first courses, I propose a recipe for how to cook a tomato soup with fish and potatoes. You will have a satisfying hot meal from a budget set of products.

Cooking description:

For tomato fish stew, you can take fillets of any white fish available to you: hake, haddock, cod, etc. If cooking in summer, use fresh tomatoes. The tough tomato skins can be easily removed. To do this, make a cross-shaped incision on the top of the tomatoes, pour boiling water over them, rinse in ice water and remove the skin. Enjoy your kitchen chores!

Purpose: For lunch / For dinner / Inexpensive

Main ingredient: Fish and seafood / Vegetables / Tomato / Hake

Dish: Soups / Chowders

Cuisine geography: Russian cuisine

Ingredients:

• Hake - 400 grams (white fish fillet)
• Tomatoes - 500 grams (in their own juice)
• Potatoes - 2 Pieces
• Ginger - 1 Part (3 cm root)
• Vegetable oil - 1 tbsp. the spoon
• Salt - To taste
• Hot paprika - To taste

Servings: 4

How to cook "Tomato soup with fish and potatoes"

Defrost fish carcasses at room temperature. Wash the potatoes, peel and cut into slices 0.5 cm thick. Cook in a double boiler for 10 minutes. Heat the vegetable oil in a deep frying pan, fry the crushed ginger until the aroma appears. Peel and mash the tomatoes. Pour into a skillet with the juice and simmer for 3 minutes. Add water (about 300 ml), salt, paprika. Bring to a boil and cook over low heat for 5 minutes. Cut the fish into portions, place in the sauce and cook for 8-10 minutes. Add steamed potatoes and chopped greens before serving. Enjoy your meal!