Soups, which combine such highly beneficial products as fish and tomatoes, are especially popular in countries with warm climates. Currently, these dishes are becoming more and more popular in other regions because of the undeniable usefulness of this gastronomic combination.
Here are the recipes of tomato fish soups, they can be cooked with both sea and freshwater edible fish of any kind, preferably still, so that the fish is fresh (well, or freshly frozen).
Dietary fish soup from pike perch with tomato paste
Ingredients:
- Fresh pike perch - 1-2 pcs. total weight about 400-600 g;
- tomato paste - 2 tbsp. spoons;
- medium-sized potatoes - 2-3 pcs .;
- onions - 1 pc .;
- carrots - 1 piece;
- rice - 2-3 tbsp. spoons;
- rootlets of parsley - 1-3 pieces;
- fresh herbs (parsley, basil, coriander);
- spices dry (peppercorns, cloves, bay leaves).
Preparation
Fish, cleaned from scales, gutted, remove the gills and carefully rinse. Separate the carcass head, tail and cut into portions. Head and tail boil in a small amount of water with a root of parsley, dry spices and onion until complete digestion. Broth filtered into a clean saucepan. We put in the fish broth peeled and sliced ​​vegetables: potatoes and carrots. Add the washed rice. Cook for 12-14 minutes after boiling, then lay the pieces of fish and tomato paste (can be replaced with blanched finely chopped tomatoes), gently mix and cook for no more than 6-8 minutes. Before serving, sprinkle the soup with chopped herbs and garlic.
Spicy tomato fish soup with seafood
Ingredients:
- fillet of salmon (can be belly, slices) - about 300-400 g;
- meat of squid - about 200 g;
- onion - 1 pc. and several feathers of green;
- potatoes - 2 pieces;
- rice - 2 tbsp. spoons;
- olives young pitted - 8 pcs .;
- sweet red pepper - 1-2 pcs .;
- garlic;
- tomato paste - 1-2 tbsp. spoons;
- lime (or lemon)
- red hot pepper;
- Fresh greens are different;
- spices dry ground (coriander, ginger, saffron).
Preparation
Boil in a small amount of water peeled and chopped potatoes, as well as washed rice for 12-14 minutes after boiling. Then lay the pieces of fish and chopped sweet pepper, tomato paste, cook for another 5-8 minutes with the addition of dry ground spices.
In another small saucepan, boil the squid for 3 minutes, drain the water and cut it, then add it to the saucepan with soup. Also add the olives cut into circles. Spoon soup into soup cups, season with hot red pepper, in each cup add a slice of lime, greens and garlic.