John Myers
Spicy Fish Soup
The perfect spicy fish soup recipe with a picture and simple step-by-step instructions.
- 1 Pack (400g) Alaska pollock fillets
- 1 Pack (250g) Wild salmon fillets
- 4 piece Bell peppers (red, pointed)
- 3 piece Tomatoes
- 2 piece Shallots
- 4 middle Potatoes
- 1 Glass (380ml) Fish stock
- 125 Milliliters White wine dry
- 2 piece Garlic cloves
- 75 g Tomato paste
- Oil
- Salt
- Pepper
- Sugar
- Cayenne pepper
- Lemon juice
- Cream
- Dill
- Dice the bell peppers and cut the sound notes into strips. Fry both in oil, add tomatoes and chopped garlic and sauté briefly. Deglaze with white wine. The fish, which only needs to be thawed to the extent that it can be cut, cut into cubes and add. Top up with the fish stock and simmer on medium heat for about 30 minutes. After about 2/3 of the cooking time, stir in the tomato paste. Shortly before the end of the cooking time, season with salt, pepper, sugar, lemon juice, cayenne pepper, cream (coffee cream also works) and some dill.
- While the fish is simmering, peel and dice the potatoes and cook them in a steamer with a little salt. When the cooking time is over, add the cooked potato cubes to the fish and leave to stand for another 5 minutes.
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