Fish Soup with Potatoes and Tomatoes
ripe Tomatoes (skinned, seeded and chopped)
Onions (peeled, cut into rings)
Potatoes (peeled and sliced)
- 1 kilogram
mixed fish fillet (cut into bite-sized pieces)
- 3 tablespoons
- 1 teaspoon
- 1 ⅕ liters
- 1 small can
freshly ground Pepper
- 1 tablespoon
Parsley (finely chopped)
- 4 tablespoons
In a pot, cook onions in hot oil until translucent. Add potatoes and sauté a few minutes. Add tomatoes, fish stock, herbs (except parsley) and spices.
Simmer about 10 minutes, season to taste and add fish. Bring to a boil briefly and stir in chopped parsley. Serve soup immediately, sprinkled with croutons.