Fish soup with tomatoes
4 servings
40 minutes
Fish soup with tomatoes is a warm, aromatic dish of Russian cuisine that combines tender fish fillet with the juiciness of tomatoes and the freshness of herbs. Historically, such soups were made in coastal regions where fish was always a staple product. This soup is characterized by its lightness and rich flavor, harmoniously intertwining the sweetness of carrots, the freshness of celery, and the slight acidity of tomatoes. It is perfect for warming up in cold weather and serves as a nutritious base for lunch. The fish cooked in broth remains soft and tender while the vegetables add a rich texture to the soup. It can be served with crispy bread or fresh herbs that highlight the natural taste of the ingredients. This soup is a true example of simple yet exquisite Russian cuisine that values naturalness and depth of flavor.
1
Rinse the fillet (I have cod), place it in a pot with spices, and boil the fish broth. Remove the fish from the broth so it doesn't fall apart.
- Sea bass fillet: 500 g
- Salt: to taste
- Ground black pepper: to taste
2
Peel the potatoes and slice them into rounds. Grate the carrot and celery root on a coarse grater.
- Potato: 5 piece
- Carrot: 2 pieces
- Celery root: to taste
3
Place the tomatoes in boiling water for 5 minutes. Remove, rinse with cold water, and peel. Grate one tomato to make a puree. Chop the remaining tomatoes into pieces.
- Tomatoes: 3 pieces
4
Sauté carrots and celery in vegetable oil.
- Carrot: 2 pieces
- Celery root: to taste
5
Add potatoes and salt to the boiling broth over low heat, then add the other vegetables after a few minutes. Cook until ready.
- Potato: 5 piece
- Salt: to taste
- Tomatoes: 3 pieces
- Carrot: 2 pieces
6
Place the cut fish in plates and pour the prepared soup over it.
- Sea bass fillet: 500 g