Tomato fish soup
3 servings
50 minutes
Tomato fish soup is a fragrant and rich first course that combines the freshness of roasted tomatoes with the tenderness of cod fillet. This soup originates from Russian cuisine, where tomatoes add a pleasant tang that harmonizes with the mild flavor of fish and the spicy notes of garlic and hot pepper. Historically, such soups were made in coastal regions using available fish and seasonal vegetables. Roasting tomatoes reveals their natural sweetness, while adding greens gives the dish freshness. This soup is perfect for a cozy home dinner or a light yet nutritious lunch. Serving it with rye bread or croutons makes it even more filling. Enjoy your meal!
1
Finely chop the onion and garlic. Cut the tomatoes in half and place them cut side up on a baking tray. Top the tomatoes with the onion and garlic, and drizzle with olive oil. Bake in a preheated oven at 200 degrees for 30 minutes.
- Onion: 1 head
- Garlic: 1 clove
- Tomatoes: 3 pieces
- Olive oil: 1 tablespoon
2
Boil the rice until half-cooked (10–12 minutes).
- Rice: 0.3 glass
3
Blend the baked tomatoes until pureed.
- Tomatoes: 3 pieces
4
In a deep skillet, add rice, tomato puree, and pour in a cup of water. Stir and bring to a boil, add salt, then add diced cod fillet. Cook for 10 minutes.
- Rice: 0.3 glass
- Tomatoes: 3 pieces
- Water: 300 ml
- Cod fillet: 200 g
5
One minute before readiness, add finely chopped hot pepper and chopped greens.
- Chili pepper: 0.3 piece
- Parsley: 1 bunch
