Tomato Soup with Fried Pike Perch
Ingredients
5 - 7 servings
Pike-perch fillet - 300 g
Onion - 100 g
Garlic - 20 g
Tomatoes in their own juice - 900 g
White wine - 30 g
Olive oil - 50 g
Fish broth - 1 l
Provencal herbs - 1 g
Spices for fish - 10 g
Salt, pepper to taste
Fresh basil on decoration
How to cook
Remove the skin of the pike perch fillet, cut into 4 cm pieces. Season with spices. Fry both sides in olive oil and put in a warm place.
Slice the onions and garlic into tiny cubes. Preheat a pan with oil and add vegetables, and fry gently for a minute, pour wine and simmer for 3 minutes. Then add Provencal herbs and tomatoes.
Simmer and stir gently for 5 minutes. Pour fish broth and cook for 10 minutes until it gets a taste. Serve the soup in the bowl, put the pieces of the roasted fish on the top and decorate with fresh basil.
Other recipes
