Composition / ingredients
Cooking method
1. We clean the fish from the scales, cut off the fins, remove the black film inside the abdomen, wash the prepared carcass, cut into portions of medium size.
2. Peel the potatoes, wash them, cut them into cubes, put them in a saucepan, fill them with water and send them to the fire.
3. Peel the onion, cut finely, fry in vegetable oil until transparent and soft. Peel the garlic, pass it through a press, add it to the onion.
4. Tomatoes are washed, cut into thin quarter rings, sent after garlic. Stew the vegetables until the tomatoes turn into mush.
5. Pour cream to stewed vegetables, keep on fire for a minute or two, remove from the stove.
6. In a saucepan to the already almost ready potatoes, we put pieces of fish, salt and pepper. When the soup boils, do not forget to remove the foam with a slotted spoon.
7. Add vegetables in cream sauce, cook for 10 minutes from the moment of re-boiling.
We serve the soup on the table sprinkled with chopped herbs.
Bon appetit!
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Tomatoes - 23 kcal/100g
- Buttermilk - 36 kcal/100g
- Cream of 20 % fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
- Sea bass - 79 kcal/100g
