After a holiday on the Mediterranean coast, you can freshen up the memories of a wonderful holiday not only with the help of photographs, but also with the culinary dishes typical of the Mediterranean. A great option for lunch is a rich soup with fish, rice and tomato puree.
It is necessary
- Ingredients for 4 servings:
- - any white fish - 1 kg (it is best to use hake, since it does not boil over);
- - rice - 200 g;
- - tomatoes - 150 g;
- - parsley - 3-4 branches;
- - 2 bay leaves;
- - 8-9 cloves of garlic (or to taste);
- - celery stalk;
- - onion;
- - 1 spoonful of sweet ground red pepper;
- - 4 tablespoons of olive oil;
- - salt and pepper to taste.
Instructions
Step 1
We remove the insides of the fish, separate the head and bones. We cut the hake (or any other fish that you have chosen for the dish) into large pieces. Put in a saucepan with bones and head. Add celery, parsley, bay leaf and 2 cloves of garlic, pour 2 liters of water. Cook without a lid for 30-35 minutes after boiling, periodically skimming off the foam.
Step 2
We remove the fish from the heat, filter the broth into a bowl. Let the fish cool down a little, then select the meat, separating it from the skin and peeling the remaining bones. We remove the fish to the side.
Step 3
Peel the onion and chop finely. Heat the olive oil in a large skillet or saucepan over low heat and add the onion. We clean the remaining garlic, lightly press it with a knife and add to the onion. At this time, grind the tomatoes in a blender and add the resulting tomato paste to the onion and garlic. Add sweet pepper and let the tomato paste thicken a little to get a sour cream-like consistency.
Step 4
Pour in the fish broth, bring the soup to a boil and simmer for 5-10 minutes. Pour in the rice, cook for another 15-20 minutes (until the rice is cooked) over medium heat. Salt and pepper the soup to taste, put the fish in a pan (saucepan), leave it on the stove for 5 minutes to warm up the fish. Serve Mediterranean fish soup straight away!
