Fish soup with tomatoes and white wine
1 serving
20 minutes
This exquisite fish soup with tomatoes and white wine represents a harmony of flavors and aromas characteristic of Mediterranean cuisine. The tender sea bass fillet infused with subtle notes of white wine transforms into a velvety puree that gains richness and depth when combined with the vibrant tomato sauce. Garlic adds a piquant touch to the soup, while fresh basil imparts a delicate, spicy aroma. Light yet warming and nourishing, this soup is perfect for cozy evenings and elegant lunches. It can be served as a standalone dish or accompanied by fresh bread that beautifully complements its delicate texture. The origins of such recipes trace back to the traditions of Southern Europe, where simple yet quality ingredients are transformed into true gastronomic art.
1
Blend the peeled tomatoes in a blender until pureed.
- Pelati (whole peeled tomatoes): 60 g
2
Peel and finely chop the garlic.
- Garlic: 1 clove
3
Heat olive oil in a saucepan, add garlic, and later add finely chopped sea bass fillet.
- Olive oil: to taste
- Garlic: 1 clove
- Sea bass fillet: 40 g
4
Pour white wine into the saucepan. Without removing from heat, blend the fish fillet into a puree.
- White wine: 30 ml
- Sea bass fillet: 40 g
5
Mix the fish-garlic puree with fish broth and tomato sauce, season with salt and pepper to taste, and bring the finished soup to a boil. Before serving, garnish with finely chopped basil leaves.
- Fish stock: 100 ml
- Pelati (whole peeled tomatoes): 60 g
- Salt: to taste
- Ground black pepper: to taste
- Basil: 1 stem
