Spicy tomato soup with fish
4 servings
30 minutes
Spicy tomato soup with fish is a true embodiment of Mediterranean cuisine, combining rich aromas and intense flavor. Italian fishermen have prepared it for centuries, adding fresh catch directly into the tomato broth generously seasoned with spices. The heat of chili pepper harmonizes with the tenderness of the fish, while citrus notes of lemon zest add freshness and sophistication. This soup not only warms but also awakens taste buds, offering a gastronomic journey along the Italian coast. It is perfect for a cozy family dinner or a festive table, complemented by fresh cilantro and crispy baguette. Each sip of this aromatic dish transports you to a sun-drenched terrace overlooking the sea waves.
1
In a thick-bottomed pot, heat olive oil. Add finely chopped onion, garlic, fresh chili pepper, and grated ginger. Sauté, stirring, until the onion is soft.
- Finely chopped garlic: 3 cloves
- Chili pepper: 1 piece
- Sweet red onion: 1 head
- Olive oil: 3 tablespoons
- Fresh ginger: 2 tablespoons
2
Cut the tomatoes into large pieces, saving the juice. Cut the fish into small pieces.
3
Add ground spices, sauté everything together for 1 minute, and pour in 1 liter of boiling water.
- Ground paprika: 1 teaspoon
4
Add pieces of tomatoes along with the juice. Bring to a boil and cook on medium heat for 15 minutes.
- Canned tomatoes: 1 jar
5
Add grated lemon zest and pieces of fish, season with salt and pepper. Cook until the fish is done, about 2-3 minutes. Remove the soup from heat, add half of the cilantro, and cover. Let it steep for 5-10 minutes.
- Lemon zest: 1 tablespoon
- Hake fillet: 500 g
- Salt: to taste
- Freshly ground black pepper: to taste
- Chopped cilantro (coriander): 1 bunch
6
Serve sprinkled with fresh cilantro
- Chopped cilantro (coriander): 1 bunch