Fish soup with vegetables
Instructions
Defrost fish soup.
Julienne-cut a stick of celery and a carrot and chop an onion groat.
Saute the chopped into 3 tablespoons of olive oil.
Add the peeled, a glass of fish fumet preparation with the nut and a pinch of Saffron.
Cook for 10 minutes, then add the tentacles of mollusks in the mixture; date other 10 minutes of baking.
Add the rest of the fish and cook for an additional 10 minutes.
Slice the bread, toast and accompanied with it the soup, if necessary adjusted.
Ingredients and dosing for 4 persons
- 1000 g of frozen fish soup
- 1 costa of celery
- 1 carrot
- 1 onion
- 1 pinch of saffron
- 1 box of peeled tomatoes
- 1 natural fish nut
- 1 finger roll of bread
- 3 tablespoons of olive oil
- Salt