Tomato Soup with Fish and Corn
A mouthwatering soup with fish and corn — you've never had one quite like it! It comes out so fragrant and delicate. The tomatoes lend a gentle tang, while the corn brings the sweetness.
Cooking method
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Step 1:
Ingredients.
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Step 2:
Dice the carrot, onion, and garlic.
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Step 3:
Heat 2 tbsp of oil in a pot and sauté the prepped vegetables for 1–2 minutes. Add the tomatoes in their juice. If the tomatoes are quite tart, add a pinch of sugar.
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Step 4:
When the mixture comes to a boil, add the potatoes and broth (I only had 0.5 L of broth, so I topped up the rest with water). Cook until the potatoes are tender.
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Step 5:
Cut the white fish fillet into small pieces.
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Step 6:
Add the fish and corn to the pot (for extra sweetness, you can add a splash of the corn liquid). Cook the soup until the fish is done. Season with salt and pepper.
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Step 7:
Enjoy!
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- 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
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Garlic - 143 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Canned sweet corn - 79 kcal/100g
- Ground hot pepper - 21 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
- Chicken broth - 19 kcal/100g
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