This article provides a delicious recipe for a “sea” tomato soup with shrimp and sea bass.
- 2 cans of tomatoes in their own juice (400 g each)
- 250 g Pangasius fillet
- 150 g sea bass (whole fish)
- 150 g white wine
- 150 g fish stock
- a handful of peeled shrimp
- a handful of seafood cocktail
- 1 small red onion
- 3 cloves of garlic
- 1 tsp fresh oregano
- a pinch of ground cumin
- 2 tbsp chopped fresh basil
- a pinch of sugar
Cut the fish fillet into cubes (~1.5 cm).
Cut the onion into cubes and lightly fry in a small amount of olive (or vegetable) oil. Add the minced garlic at the end, mix, and turn off the heat after about 20 seconds.
Blend the tomatoes, onion, and garlic with a blender. Place the mixture on the stove and bring to a boil.
Add the fish stock, white wine (semi-dry), all seafood, fish, oregano, basil, cumin, sugar, salt, and pepper. Cook for about 10 minutes.
Before serving, sprinkle with fresh basil.
Enjoy your meal!