Fish soup with vegetables

Print Friendly, PDF & Email



Monika cooks today: Fish soup with vegetables

Preparation: 10 minutes
Cooking Time: 35 minutes
Total: 45 minutes

Category: Lunch recipes, asian dishes, fish & seafood, soup & stew recipes

Recipe Rating:
4von5

Fish soup with vegetables © Monika Cartwright
Fish soup with vegetables © Monika Cartwright

Ingredients (for 2 servings):

  • 1 bulb of fennel
  • 2 carrots
  • 2 tomatoes
  • 1 onion
  • 1 tablespoon of olive oil
  • 1 tablespoon of tomato paste
  • 50 milliliters of vermouth
  • 1 ½ liter of vegetable stock
  • 250 grams of salmon fillet
  • 250 grams of cod fillet
  • 6 shrimps (peeled and deveined)
  • Salt
  • Cayenne pepper
  • 1 tablespoon of crème fraîche



Preparation…

Wash the fennel, remove the stalk parts and cut into thin slices. Put the fennel leaves aside. Peel, wash and cut the carrots into thin slices. Wash, clean and cut the tomatoes into little pieces. Peel the onion and finely dice them.

Heat up oil in a pan and sauté the onion until translucent. Add the tomato paste and afterwards deglaze everything with 50 milliliters of vermouth. Add the vegetable broth, fennel, carrots and tomatoes and bring everything to a boil, reduce the heat and let it simmer over low heat for about 15 minutes.

Wash salmon, cod and shrimps and pat dry them. Cut salmon and cod into bite size pieces. Season the vegetable broth with salt and cayenne pepper. Add salmon, cod and shrimps to the broth and let cook for about 5 minutes until done.

Serve the fish soup with some fennel leaves as well as a dollop of crème fraîche.

Enjoy your Meal!

Recipe Summary

Leave a Reply

Bewertung*

Your email address will not be published. Required fields are marked *

*