Aromatic fish soup from canned fish with fried vegetables
Ingredients
- 2 onions
- 1 peppers
- 2 tomatoes
- 1 carrot
- 2 tbsp vegetable oil
- 4 pickles
- 200g olives, pitted
- 1 tbsp tomato paste
- 1500ml water
- 2 canned fish
- 2 bay leaves
- 3-4 tbsp capers
- Salt, to taste
- Black pepper, to taste
- 1 lemon
- 2-3 sprigs of dill
- 2-3 sprigs of parsley
Utensils
- knife
- cutting board
- grater
- frying pan
- pot
Instructions
- Peel all the vegetables.
- Cut the onions, peppers and tomatoes into small cubes.
- Roughly grate the carrots.
- Heat the vegetable oil in a frying pan.
- Fry the onions for 2-3 minutes.
- Add the carrots, stir and Continue cooking for 3-4 minutes.
- Add the peppers and tomatoes and sauté the vegetables for another 2-3 minutes.
- Dice the pickles into small cubes and cut the olives into rings.
- Add the tomato paste to the pan and sauté for 1 minute.
- Then add the cucumbers and cook for 3-4 minutes.
- Bring the water to a boil in a saucepan.
- Cut the fish into small pieces and add to the water along with the juice from the can.
- Fried vegetables, bay leaves, capers and olives.
- Season with salt and black pepper.
- Bring the soup to a boil and simmer for 5-10 minutes.
- Serve the fish soup with finely chopped herbs and lemon wedges.
For an intense taste, it is best to use 2 or 3 different canned fish. For example salmon in its own juice or sprats in tomato sauce.
