Let\'s connect on Instagram :)

Would you like to be up-to-date with my cooking and important moments in my life? Then follow me on Instagram @tastesofhealth_toh

Take me to Instagram

Fish and Tomato Soup

 

 

Fish and Tomato Soup – Perfect Way to Use Thinner Pieces of Fish

 

Good tomato soup is always a winner. Therefore I make quite a few different types of tomato soup, which I’m sure many other people do as well. In my repertoire, there are thick soups with roasted tomatoes or thinner soups I serve with pasta. I cook tomato soup with beans and with other vegetables too. What can I say, I can never get tired and bored of them.

I thought about this recipe when I ended up with some fish “leftovers” after I cut out nice, thick fillets from cod.  This soup is a great way of using such thinner parts of cod or any other white fish. It is aromatic and substantial, as the addition of chopped tomatoes and green peas turns it almost into a stew. Another significant advantage of this soup – it is very easy and quick to prepare.

 

 

Fish and Tomato Soup

Tomato soup that thanks to the addition of fish and green peas is substantial enough for lunch or even light dinner.
Servings 4 people
Prep Time 5 minutes
Cook Time 30 minutes

Ingredients

Instructions

  1. Heat olive oil in a big pot, add the onions and fry on a medium heat for 3 minutes; add the garlic and fry for further 2 minutes.
  2. Add chopped tomatoes, bring to boil and cook on a medium heat for 10 minutes; then add stock and cook for 10 minutes more.
  3. Add all the spices (sugar, paprika, chili and fish sauce) and frozen peas; bring to boil.
  4. After 3 minutes add the fish and lemon juice, cook for 2-3 minutes, taste and adjust the seasoning if necessary.

 

 

 

 

Fish and Tomato Soup

Tomato soup that thanks to the addition of fish and green peas is substantial enough for lunch or even light dinner.
Servings 4 people
Prep Time 5 minutes
Cook Time 30 minutes

Ingredients

Instructions

  1. Heat olive oil in a big pot, add the onions and fry on a medium heat for 3 minutes; add the garlic and fry for further 2 minutes.
  2. Add chopped tomatoes, bring to boil and cook on a medium heat for 10 minutes; then add stock and cook for 10 minutes more.
  3. Add all the spices (sugar, paprika, chili and fish sauce) and frozen peas; bring to boil.
  4. After 3 minutes add the fish and lemon juice, cook for 2-3 minutes, taste and adjust the seasoning if necessary.
Leave a Comment

Leave a Reply

Your email address will not be published.

Recent Posts

  • Main Courses
  • Pasta

Pasta with Chanterelles, Prawns and Saffron Sauce

Take advantage of the chanterelle season and serve them with pasta. But if you want a luxurious dish, add some…

  • Main Courses
  • Pasta

Asparagus Pasta With Saffron Cream Sauce

Are you looking for a new delicious recipe to use asparagus? Then surely this fragrant pasta with salmon, prawns and…

  • Bread
  • Vegan

Easy Focaccia Bread (Focaccia No Knead)

Are you looking for a recipe for focaccia that requires minimum effort for maximum satisfaction? Then you are in the…

  • Cakes
  • Desserts

Double Chocolate Cake (Chocolate Mousse Cake)

Are you a fan of chocolate mousse? Then you will love this cake that apart from the velvety chocolate mousse,…

Agnieszka Weiner

Hi, I am Agnieszka, and I am passionate about delicious but healthy food. So many healthy dishes are bland and uninteresting. I reject this. So I am inspired to create yummy recipes for healthier (often plant-based and gluten-free) versions of family favourites. I look forward to you trying them and giving me your feedback.

Read More