This fish soup is one of the best fish soups in the world. Use whatever fish you have, they are also excellent frozen. Salmon and seafood go well with fish soup. Among the seafood, choose a mix of seafood or frozen shrimp and cleaned and frozen mussels and calamari. Quickly thaw the squid in cold water and cut into rolls.
The most flavor of this fish soup is actually the mixture of vegetables – even when you only prepare the soup with vegetables, it smells divine – which must be potentiated gently and slowly, and the wine also gives a lot of flavor.
Serve it with a piece of your favorite bread – we recommend wholemeal bread, and the Walnut Buckwheat Bread is also a great addition to the soup.
It’s also great news for anyone who likes to make great meals ahead of time. This soup is super hot, so just make it more then reheat it. In an airtight container, it has been waiting for you in the refrigerator for up to 4 days.
First, some good fish dishes:
Salmon with parmesan lid and roasted broccoli
Shrimps in fresh tomato sauce
Salmon burger
stuffed calamari
Salmon and spinach curry
You will find even more ideas for preparing fish dishes under the Fish dishes label.
Find even more great and healthy recipes at http://www.sitfit.si/!
PREPARATION
Ingredients for 4 persons) :
Fish:
2 fillets of fresh salmon
200 g Alaska pollock (or equal amount of seafood)
2 small cans of tuna
Vegetables:
1 small onion (red)
1 stem of green
1 small fennel tuber
2 cloves garlic
1 fresh red chilli (optional)
1 cup grated yellow pumpkin
1 lemon
1 handful of fresh parsley
Other Ingredients:
2 tablespoons olive oil
1 dcl of white wine
200g tomato peel
1 liter vegetable soup base
PREPARATION
Peel and chop the onion, celery and fennel. Finely chop the garlic. Grate the pumpkin.
Heat the oil in a large skillet and slowly sauté the chopped onion, chopped greens and fennel, and the cleaned and sliced chopped pepperoni and garlic. When the vegetables are tender, add the wine, the sliced tomato peels, the grated pumpkin and the vegetable soup base. Add a little salt and pepper. When the soup boils, cover the shrimp and cook slowly for about 20 minutes.
When the vegetables are cooked, add the fish pieces and skinless salmon pieces to the soup. Cover and cook for another 15 minutes. Add the tuna two minutes before the end. Once the fish is cooked, try the soup and add salt and pepper if needed. For freshness, you can add a teaspoon of lemon juice and chopped parsley at the end.
Finally, sprinkle the soup with fresh parsley and serve with a piece of bread.
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