Composition / ingredients
Step-by-step cooking
Step 1:
Everything you need to make fish soup
Step 2:
We clean the fish, cut it up, put off the fillet
Step 3:
Put the tails, fins, heads, celery stalks, whole onion, carrot and garlic clove in a saucepan and cook a strong broth
Step 4:
Finely chop the onion and garlic
Step 5:
Lightly fry onion and garlic in olive oil
Step 6:
Add a sea cocktail
Step 7:
Cut the tomato crosswise and pour boiling water
Step 8:
Sprinkle with cold water and remove the skin
Step 9:
Cut out the core with seeds, cut the tomato into cubes
Step 10:
Pour white wine and stew. Salt, pepper
Step 11:
Step 12:
Fillet cut into large pieces
Step 13:
Step 14:
Disassemble the fish into fillets.
Cook strong broth from bones, heads and tails, adding salt, celery, carrots, a couple of garlic cloves and 1 onion.
Strain the broth.
Heat olive oil in a saucepan, add finely chopped onion and garlic, put a sea cocktail and fry.
Add sliced tomatoes without skin and seeds, pour in the wine. Simmer for 10 minutes.
Add salt and pepper.Pour in the fish broth, add the fish and cook for another 10-15 minutes. Add chopped parsley.
Serve hot, with toasted olive oil and garlic-grated croutons.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Tomatoes - 23 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Parsley greens - 45 kcal/100g
- Celery - 12 kcal/100g
- Celery Roots - 32 kcal/100g
- White wine - 78 kcal/100g
- Salt - 0 kcal/100g
- Olive oil - 913 kcal/100g
- Sea cocktail - 95 kcal/100g
