A plate of hot Ligurian soup can warm you up on a chilly evening. The dish can be especially pleasant for fish lovers.
It is necessary
- - fresh fish, white - 0.5 kg;
- - seafood cocktail - 0.5 kg;
- - tomatoes - 2 pcs.;
- - tomato paste - 2 tablespoons;
- - celery stalk - 2-3 pcs.;
- - garlic - 2 cloves;
- - salt and pepper - to taste;
- - parsley - for decoration.
Instructions
Step 1
At the beginning of your Ligurian soup, prepare a fish and seafood cocktail. These products require preliminary defrosting, it is better to do this in advance at a temperature of +4 degrees. Next, clean the fish, gut, wash. Drain the liquid from the package with the sea cocktail, rinse the contents if necessary.
Step 2
Place a pot that is convenient in volume on the stove, pour two liters of drinking water into it. Dip the fish into a saucepan, cook for an hour over low heat.
Step 3
Rinse celery, peel, cut into small cubes. Peel the garlic, crush, then chop into small pieces. Fry the garlic and celery pieces with vegetable oil in a hot skillet.
Step 4
After 2-3 minutes, add the seafood cocktail to the pan, continue cooking for 5-6 minutes. Cover the pan with a lid to cook food evenly.
Step 5
Dip the tomatoes in boiling water for 40-50 seconds, then pour over ice water. After this procedure, remove the skin from the vegetables and remember the pulp. Add tomato puree, tomato paste to the food in the pan. Continue cooking for 4-5 minutes.
Step 6
Remove the cooked fish from the broth, remove the bones. Divide the fish pulp into pieces. Dip fried foods and fish pieces into the broth. Don't forget to add salt to your taste. Boil the soup over low heat for 10 minutes. Serve Ligurian Soup with Garlic Croutons or Bread. Garnish each serving with parsley.
