Tomato fish soup: methods of preparation and description of recipes

Tomato fish soup is an excellent alternative to the usual first dishes and a great opportunity to diversify your diet. There are hundreds of different ways of preparing it. As an example, you can get acquainted with the most interesting of them.

Spicy soup

The beauty of fish soups is that they are very quickly prepared. No matter how difficult the recipe is, the entire process takes no more than an hour. The proposed tomato fish soup is prepared in just 30 minutes and provides for the presence of the following ingredients:

450 grams (1 tin can) tomatoes in its own juice, onion, 300 grams of sea fish fillet, 2 cloves of garlic, one lemon peel, a teaspoon of paprika powder, a ginger root (2 centimeters), 35 grams of vegetable oil, 1 pod of fresh and 1/2 A teaspoon of ground chili pepper, and a bunch of cilantro.

To start cooking tomato fish soup is better with the processing of products:

1. The first thing you need to squeeze through the press garlic, crumble coriander, onion and pepper, and then grind ginger on the grater.
2. Heat the oil in a saucepan and fry the prepared foods lightly in it. In this case, the onion should become soft.
3. Tomatoes carefully cut and together with the juice add to the pan. After boiling, cook for a quarter of an hour on medium heat.
4. Cut the fish into small pieces and transfer it to the soup with lemon rind. The products should boil together 30 minutes. This time will be quite enough for the readiness of the fish. Then the soup can be removed immediately from the plate.

Now it remains only to fill the chopped cilantro on top, cover the pan with a lid and let the dish steep for about 5 minutes.

Thick soup

Those who prefer the first dish to be thick and rich, necessarily like tomato fish soup, consisting of the following components:

0,4 kg of white fish fillets (better to take cod), onion, a liter of vegetable broth (or water), 3 potatoes, celery stalk, 3 cloves of garlic, a jar (380 g) of tomatoes in own juice, mini-corn packing, Vegetable and greens.

In this case, the soup should be prepared as follows:

1. First, onions, celery and garlic should be chopped, cut into large pieces of fish, and potatoes - cubes of medium size.
2. In the soup pot, heat the oil.
3. Fry in it for 3 minutes celery with onions.
4. Add the garlic and heat the food for a couple more minutes until they become slightly transparent.
5. Introduce tomatoes, potatoes and pour all the broth. After the mixture boils, make the flame smaller and continue to cook for another 10-12 minutes.
6. Add the fish.
7. Put the corn into the soup, having first broken each cob into 3 parts. In this composition, the mixture should be boiled for another 5 minutes until the potato is ready.
8. After that, you can add pepper and salt to taste.

Now the pan needs to be removed from the fire, covered with a lid and let stand for 15 minutes. To give this soup a special flavor, you can at this time add a twig of thyme.

Mediterranean motifs

In the Mediterranean countries, tomato fish soup is prepared in its own way. A step-by-step recipe will help you better understand the technology of this simple process. First you need to stock up on the necessary products. For work you will need:

0.5 kg of fish, 2 carrots, onion, one pod of hot and sweet bell pepper, 3 celery stems, a pinch of salt, 2 potatoes, 3 cloves of garlic, 35 grams of sunflower oil, 350 grams of tomatoes in own juice, bay leaves and three Tablespoons tomato paste.

This soup is prepared in five stages:

1. First, all the ingredients must be ground in any convenient way.
2. Celery, sweet pepper, carrots and onion fry in oil for 10 minutes. At the very end, add the garlic.
3. Introduce tomatoes with juice, potatoes and pasta. To taste, add a little salt, pepper and put a bay leaf.
4. Pour in the water (or broth) and cook for half an hour until the potatoes are ready. The volume of the liquid will depend on the desired density of the soup.
5. Add fish fillets, cut into cubes, and cook for another 8-10 minutes.

You should give the prepared dish a little to stand up. During this time, the products will be able to exchange fragrances, and the rich taste of the soup will become more balanced.

Fast and tasty

It's easiest to make soup from canned fish in tomato sauce. For any mistress such a recipe is a real find. The simplest components will be required:

1 pot (240 g) sprat in tomato, 0.25 kilograms of potatoes, 60 grams of onions, 5 grams of salt, 100 grams of carrots, 40 milliliters of vegetable oil, ground pepper, 10 grams of dill, one and a half liters of water and 1 bay leaf.

The technology is extremely simple:

1. First you need to boil in a saucepan of water, and then lower it into a peeled and cut into small potatoes.
2. Add the roast, prepared from finely chopped carrots and onions.
3. 5-6 minutes before the potatoes are ready to put canned fish in boiling soup together with tomato sauce, bay leaves, dill and a little salt.
4. Once the vegetables are ready, the pan can be removed from the plate so that the products can take a little bit to infuse.

The soup will be much tastier if before serving it it is abundantly sprinkled with herbs (already in a plate).

Fish soup with shrimps

Residents of seaside countries know and love tomato fish soup well. The recipe for its preparation is often improved, for example, complement the composition with various seafood. So the dish becomes even more tasty and fragrant. Take, for example, an option where as the source components is used:

White sea fish, shrimps, onions, salt, sweet Bulgarian pepper, leek, celery, tomato puree, carrots, parsnips, parsley root, pepper (peas) and laurel leaf.

The preparation of soup consists of several consecutive stages:

1. First, vegetables (except sweet pepper and onions) should be washed, put into a saucepan, pour 2 liters of water (cold) and put on fire. Cook for 2 hours until the food is soft.
2. The head of onions to peel, crumble and salvage in oil.
3. Add to it the seed peeled and diced sweet peppers. Products fry together 2 minutes.
4. In the remaining vegetable broth for 3 minutes boil the shrimp. After that, they need to be removed and cleaned of the shell.
5. In the hot broth, add the fish stripped with strips, tomato puree, a little salt and cook on low heat for 5 minutes.
6. Put in the boiling shrimp soup and just bring it to a boil.

Then the fire must be turned off immediately. The soup is ready. Before you serve it to the table, in each plate you need to add chopped greens and a small slice of lemon.