Sole soup
2 servings
35 minutes
Fish soup from sole is a refined dish of Mediterranean cuisine filled with the freshness of the sea depths. This soup is light and tender due to the soft sole fillet that blends smoothly with a palette of vegetables—sweet pepper, carrot, and onion. The aroma of parsley and spices adds warm, cozy notes to the soup, making it perfect for leisurely lunches by the sea or cozy home dinners. With quick preparation and minimal ingredients, this fish soup remains incredibly healthy and simple while preserving natural flavors. The clear, rich broth enhances its special charm, leaving a light aftertaste of freshness and sea breeze.
1
Chop the onion finely, grate the carrot, cut the bell pepper into small cubes, and add them to the pot.
- Onion: 1 piece
- Carrot: 1 piece
- Red sweet pepper: 1 piece
2
Cut the sole fillet into medium pieces, place it in a pot, add water, and bring to a boil. Skim off the foam.
- Sole fillet: 400 g
3
After it boils, add parsley, spices, salt, and pepper. Cook for another 5 minutes — the fish soup is ready.
- Chopped parsley: 1 tablespoon
- Ground black pepper: to taste
- Salt: to taste