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Tomato soup with fish and potatoes

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Ingredients

Scale
  • 400 g fillet of hake, haddock, Pollock or cod
  • 500 g tomatoes, canned in its own juice
  • 2 large potatoes
  • 3 cm of root ginger
  • 5 sprigs of parsley
  • olive oil
  • 1/4 tsp. ground red pepper
  • salt

Instructions

  1. Peel the potatoes and cut into slices about 5 mm thick. Put the potatoes in a steamer and cook for 8-10 min.
  2. Peel the ginger and finely chop. Tomatoes peel and mash, juice save. In a saucepan heat the olive oil and stir fry ginger for 1 min. Add tomatoes and fry for 3 min. Pour 300 ml of water and the juice from tomatoes, salt and season with red pepper. Bring to the boil and simmer for 5 min.
  3. Cut the fish into serving pieces and place in a boiling tomato. Cover the pan and simmer for 5 minutes, until tender. Season with salt and pepper.
  4. Divide between your bowls the potatoes and the fish pieces, pour the tomato broth and sprinkle with parsley.

Find it online: https://legenrecipes.com/recipe/tomato-soup-with-fish-and-potatoes/