Tomato soup with shrimps and fish
4 servings
120 minutes
Tomato soup with shrimp and fish is the embodiment of flavor harmony in Pan-Asian cuisine. This aromatic and rich soup combines the sweetness of tomatoes, the freshness of seafood, and the sophistication of spices, creating a delicate yet expressive taste. The origins of such a dish can be found in the culinary traditions of Southeast Asia, where the lightness of vegetable broths meets the richness of seafood cuisine. It features pronounced notes of thyme, oregano, and ginger that give the dish a warming character. A slight spiciness from chili pepper adds zest while mushrooms soften the overall flavor. This soup can be served as a standalone dish or as part of a dinner with rice or crispy toasts. Tomato soup with shrimp and fish is an ideal choice for those who want to enjoy exquisite and light food that warms the soul.
1
Preparing vegetable broth: put 3 heads of onion, 1.5 carrots, 1.5 celery stalks, bay leaf, a bunch of parsley, 3 teaspoons of ginger, the white part of leek stem, 75 grams of white wine and pour in 2250 ml of water into a pot. Boil until the water evaporates by one third. We need a total of 1.5 ml of vegetable broth. Do not salt the broth; it's better to salt the dish to your taste later.
- Onion: 4 heads
- Carrot: 1.5 piece
- Celery stalk: 1.5 piece
- Bay leaf: 1 piece
- Parsley: 1.5 bunch
- Ground ginger: 3 teaspoons
- Leek (white part): 1 piece
- White wine: 75 ml
- Water: 2250 ml
2
Cut the tomatoes in their own juice.
3
Chop the onion and garlic. Place them in a pot, pour in vegetable broth, and add thyme and oregano.
- Onion: 4 heads
- Garlic: 3 cloves
- Ground thyme: pinch
- Oregano: pinch
4
Bring to a boil over high heat, reduce heat, cover, and simmer for 10 minutes.
5
Chop the chili very finely; if you don't like spicy, remove the seeds.
- Chili pepper: 1 piece
6
Add to the pot with tomatoes, cook for another 10 minutes.
- Plum tomatoes in their own juice: 400 g
7
Add salt and pepper.
- Ground black pepper: to taste
- Salt: to taste
8
Cut the fish fillet (cod, halibut, or perch) into small pieces. Add to the soup along with large raw shrimp.
- White fish fillet: 150 g
- Peeled shrimp: 12 pieces
9
Boil for 10 minutes, do not cover. Add mushrooms to the soup 5 minutes before it's done.
- Fresh button mushrooms: to taste
10
Try the soup, and if needed, add more salt and pepper.
- Salt: to taste
- Ground black pepper: to taste
11
Serve with finely chopped parsley.
- Parsley: 1.5 bunch