Tomato Soup with Fish
Peel garlic and chop finely. Peel carrot and chop finely. Rinse and dry scallions, cut into rings.
Rinse fish fillets, pat dry and cut into bite-sized pieces, sprinkle with lemon juice and season with salt and pepper.
Heat 2 tablespoons of oil in a saucepan and saute garlic and carrot for a few minutes. Add fish stock and simmer for 2 minutes on medium heat. Add tomatoes and simmer for about 5 minutes on low heat.
Add fish to the soup and cook for about 2 minutes on lowest heat. Remove from heat and season with salt, nutmeg and pepper. Add scallions and mix well. Pour soup into bowls and serve with toasted bread, if desired.