John Myers
Fish and Tomato Soup
The perfect fish and tomato soup recipe with a picture and simple step-by-step instructions.
- 3 Finely diced potatoes
- 1 Zucchini
- 600 ml Passata
- 600 ml Broth
- 1 Lemon fresh
- 400 g Saithe frozen
- 1 a cup Sour cream
- Dice the potatoes and zucchini and fry them in a saucepan with 1 tablespoon of olive oil.
- Add the passata.
- Add the broth and lemon zest from one lemon. Boil everything up.
- Thaw the salmon and pour the lemon juice over it. Add to the soup after 10 minutes and let it steep for at least 20 minutes. Season with pepper and if you like “greens” like oregano.
- Arrange the soup on the plate and place a spoonful of sour cream in the middle as a topping.
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- Fennel pieces actually belonged in the soup, but the food was finished off faster than I would like.
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