Tomato and Fish Soup with Shrimp
- 1 onion
- 1 garlic
- 10 grams ginger
- 8 tomatoes
- 1 tablespoon olive oil
- 2 tablespoons Tomato paste
- 150 milliliters dry white wine
- 500 milliliters Vegetable broth
- 400 grams pureed tomatoes
- 1 pinch sugar
- cayenne pepper
- 300 grams Broccoli
- 400 grams fish fillets (such as redfish)
- 250 grams shrimp (peeled and deveined)
- 1 tablespoon lemon juice
- Basil (for garnish)
Peel onion, garlic and ginger and finely chop. Rinse the tomatoes, cut into quarters, remove seeds and dice. Cook onion with the garlic and ginger in hot oil in a saucepan until translucent. Stir in tomato paste and pour in wine and broth. Add pureed tomatoes and fresh tomatoes, stir and season with salt, sugar and cayenne pepper. Simmer until the tomatoes break down, about 20 minutes, stirring occasionally. Add broth as needed.
Rinse broccoli and place the florets in a steamer. Rinse the shrimp, drain and spread on the broccoli. Place in a covered pot and steam together over simmering water for about 5 minutes.
Rinse the fish, pat dry and cut into bite-sized pieces. Add to soup and cook until done over low heat, 4-5 minutes. Do not allow to boil. Season shrimp and broccoli with lemon juice and a little salt. Season soup, divide among bowls, add shrimp and broccoli and serve garnished with basil.