Tomato fish soup: cooking methods and description of recipes

Tomato fish soup is an excellent alternative to the usual first courses and a great opportunity to diversify your diet. There are hundreds of different ways to cook it. As an example, you can get acquainted with the most interesting of them.

Spicy soup

The beauty of fish soups is that they cook very quickly. No matter how complicated the recipe, the whole process takes no more than an hour. The proposed tomato fish soup is prepared in just 30 minutes and provides for the following ingredients:

450 grams (1 tin can) of tomatoes in its own juice, onion, 300 grams of sea fish fillet, 2 cloves of garlic, zest of one lemon, a teaspoon of ground paprika, ginger root (2 centimeters), 35 grams of vegetable oil, 1 pod of fresh and ½ a teaspoon of ground chili, as well as a bunch of cilantro.

It is better to start cooking tomato fish soup with processing products:

1. First of all, you need to squeeze the garlic through a press, crumble the cilantro, onion and pepper, and then grind the ginger.
2. Heat oil in a pan and lightly fry prepared foods in it. In this case, the onion should become soft.
3. Gently chop the tomatoes and add to the saucepan along with the juice. After boiling, cook for a quarter hour over medium heat.
4. Cut the fish into small pieces and transfer it to soup with lemon zest. Products should cook together for about 30 minutes. This time will be enough for the readiness of the fish. Then the soup can be removed immediately from the stove.

Now it remains only to fill the chopped cilantro on top, cover the pan with a lid and let the dish brew for about 5 minutes.

Thick soup

Those who prefer the first course to be thick and rich will definitely like tomato fish soup, which consists of the following components:

0.4 kilograms of white fish fillet (it is better to take cod), onion, a liter of vegetable broth (or water), 3 potatoes, a celery stalk, 3 cloves of garlic, a jar (380 g) of tomatoes in its own juice, a package of mini corn, a little butter vegetable and greens.

In this case, the soup must be prepared as follows:

1. First, onions, celery and garlic should be finely chopped, fish cut into large pieces, and potatoes - cubes of medium size.
2. In a soup pan, heat the oil.
3. Fry celery with onions in it for 3 minutes.
4. Add garlic and warm the food for a couple more minutes until they become slightly transparent.
5. Add tomatoes, potatoes and pour the broth over everything. After the mixture boils, make the flame smaller and continue cooking for another 10-12 minutes.
6. Add fish.
7. Put corn in soup, after breaking each ear into 3 parts. In this composition, the mixture should cook for another 5 minutes until the potatoes are ready.
8. After that, pepper and salt can be added to taste.

Now you need to remove the pan from the heat, cover and let stand for 15 minutes. To give this soup a special twist, you can add a sprig of thyme at this time.

Mediterranean motifs

In the Mediterranean countries in their own way they cook tomato fish soup. A step-by-step recipe will help you better understand the technology of this simple process. First you need to stock up on the necessary products. For work you will need:

0.5 kilograms of fish, 2 carrots, onion, one pod of hot and sweet bell pepper, 3 stalks of celery, a pinch of salt, 2 potatoes, 3 cloves of garlic, 35 grams of sunflower oil, 350 grams of tomatoes in their own juice, bay leaf and three tablespoons of tomato paste.

Such a soup is prepared in five stages:

1. First, all the ingredients must be ground in any convenient way.
2. Fry celery, bell peppers, carrots and onions in oil for 10 minutes. Add garlic at the very end.
3. Introduce tomatoes with juice, potatoes and pasta. To taste, add a little salt, pepper and put a bay leaf.
4. Pour in water (or broth) and cook for half an hour until the potatoes are ready. The volume of liquid will depend on the desired density of the soup.
5. Add the fish fillet, cut into cubes, and cook for another 8-10 minutes.

The finished dish must be allowed to stand for a while. During this time, the products will have time to exchange aromas, and the rich taste of the soup will become more balanced.

Quick and tasty

The easiest way to make canned fish soup in tomato sauce. For any housewife, such a recipe is a real find. The simplest components will be required:

1 can (240 g) of sprats in tomato, 0.25 kilograms of potato, 60 grams of onions, 5 grams of salt, 100 grams of carrots, 40 milliliters of vegetable oil, ground pepper, 10 grams of dill, one and a half liters of water and 1 bay leaf.

The technology is extremely simple:

1. First you need to boil water in a pan, and then dip the peeled and chopped potatoes into it.
2. Add the roast cooked from finely chopped carrots and onions.
3. 5-6 minutes before the potatoes are ready, put canned fish along with tomato sauce, bay leaf, dill and a little salt in a boiling soup.
4. Once the vegetables are ready, the pan can be removed from the stove so that the products can be a little infused.

The soup will be much tastier if you sprinkle it abundantly with greens before serving it (already on the plate).

Shrimp Fish Soup

Residents of coastal countries are well aware and love tomato fish soup. The recipe for its preparation is often improved, for example, complement the composition with various seafood. So the dish becomes even more delicious and aromatic. Take, for example, the option when the following are used as source components:

white sea fish, shrimp, onions, salt, sweet bell pepper, leek, celery, tomato puree, carrots, parsnips, parsley root, peppers (peas) and a leaf of laurel.

Cooking the soup consists of several successive stages:

1. First, vegetables (with the exception of sweet pepper and onions) must be washed, put in a saucepan, pour 2 liters of water (cold) and put on fire. Cook for 2 hours until the products are soft.
2. Peel the onion head, crumble and spasser in oil.
3. Add to it peeled peeled and diced peppers. Fry foods together for 2 minutes.
4. Boil the shrimp in the remaining vegetable broth for 3 minutes. After that, they need to be removed and cleaned of the shell.
5. In a hot broth add stripped fish, tomato puree, a little salt and cook over low heat for 5 minutes.
6. Put shrimp in boiling soup and only bring it to a boil.

Then the fire must be immediately turned off. The soup is ready. Before serving it to the table, chopped greens and a small slice of lemon should be added to each plate.