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.
| Prep Time | 5 minutes |
| Cook Time | 30 minutes |
| Servings |
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- 1 onion finely chopped
- 2 tbsp olive oil
- 2 cloves garlic crushed,
- 1 can chopped tomatoes (weighing approx. 420g)
- 800 ml fish or vegetable stock
- 1 tsp sugar
- 1.5 tsp paprika
- 0.5 tsp chilli powder
- 1 tbsp fish sauce
- 300 g frozen green peas
- 350 g cod skinless and boneless, cut into pieces,
- 1 tbsp lemon juice
- salt and pepper.
Ingredients
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- 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.
- Add chopped tomatoes, bring to boil and cook on a medium heat for 10 minutes; then add stock and cook for 10 minutes more.
- Add all the spices (sugar, paprika, chili and fish sauce) and frozen peas; bring to boil.
- After 3 minutes add the fish and lemon juice, cook for 2-3 minutes, taste and adjust the seasoning if necessary.
