White Fish Cream Soup

White Fish Cream Soup

Ingredients:
14oz (400 g) from white fish fillet without skin
1 cup tomato juice
1 tablespoon tomato paste
1 small onion
2 cloves garlic
1 tablespoon olive oil

Directions:
Spices:
1 tablespoon lovage, 1 tablespoon chopped parsley, ground black pepper and salt to taste
Way of preparation:
Cook the fillets of white fish in a saucepan with 4 cups of water and a pinch of salt for
about 10-15 minutes. Remove them and strain the broth. Puree the cooked fillets and
return them to the broth. Heat the olive oil in a pan. Fry the chopped onion and garlic for
2-3 minutes. Add tomato paste and tomato juice. Stir the mixture for 2-3 minutes and then
pour it into the pan. Cook the soup cook for another 5-6 minutes. Add spices. Remove the
pan from the fire. Serve the soup hot.
Combines with:
Vegetable, fish, meat soups and dishes cooked by recipes from the books to properly
combine the foods; mushrooms, pickles
43. COD FISH SOUP WITH MUSHROOMS
Ingredients for 5- 6 servings: