Canarian fish soup

Ingredients for 4 servings:

• 2 large onions
• 3 tbsp olive oil
• 250 g beefsteak tomatoes
• 3 tsp paprika powder, mild
• 3 large garlic cloves
• Salt and pepper, black
• 1 tsp cumin
• 800 g red bell pepper(s)
• 600 g fish fillet(s) (cod, pollock, hake)
• 2 tbsp lemon juice
• 750 ml water

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Peel and finely chop the onions. Sauté in olive oil over low heat. Blanch the tomatoes, peel and deseed them, and roughly chop the flesh. Add them to the pot along with the paprika and stir well. Sauté over low heat for about 5 minutes. Peel the garlic and press it directly into the pot. Season everything with salt, pepper, and cumin. Dice the bell peppers and mix 2/3 of them into the tomatoes. Pour in 3/4 liter of water and simmer for about 20 minutes. Purée the soup with a hand blender. Rinse the fish under cold water, pat dry, and cut into bite-sized pieces. Drizzle with lemon juice, season with salt and pepper, and add to the soup. Sprinkle in the remaining diced bell peppers, cover, and let everything simmer over low heat for about 5 minutes. Serve with white bread.