John Myers
Contents
show
Ingredients
- 500 g Seafood
- 500 g Pikeperch fillet or pangasius fillet
- Parsley, marjoram, lovage, rosemary
- 300 g Tomatoes
- 1 Chopped onion
- 6 cloves Chopped garlic
- Cremefino, salt, pepper, beef soup or fish stock
- Rama liquid or oil
- 0,25 L White wine
Instructions
- Finely chop the onion and sweat a little in rama.
- Cut the tomatoes (from your own garden) into small pieces (you can peel off the skin for larger ones) and add to the onions. Finely chop garlic (without peel) and add.
- Wash the seafood, drain it and add to the tomatoes and onions.
- Pour in the fish stock or beef soup and simmer.
- Finely chop the herbs and add to the soup. Now add the white wine to taste with salt and pepper and simmer until the seafood is nice and soft.
- Cut pikeperch or pangasius fillet into large pieces and add them to the soup.
- After about 10 minutes of cooking time, the fillet pieces should not disintegrate, add the cremefino, let it boil briefly and serve with white bread. Enjoy the meal.
Nutrition
Serving: 100gCalories: 67kcalCarbohydrates: 1.9gProtein: 9.2gFat: 0.6g
