Fish soup

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  • Challenge: 500 gr
  • Congro: 300 gr
  • Onion: 4
  • Garlic: 3 teeth
  • Olive oil: 1 dl
  • Ripe tomato: 4
  • White wine: 0,5 dl
  • Potato: 400 gr
  • Carrot: 2
  • Chilli: 1
  • Salsa: 1 branch
  • Laurel: 1 sheet
  • Hot water: 1,5 lt
  • Mass cotovelinhos: 150 gr
  • Coriander: 1 branch
  • Salt: taste.
  • Pepper: taste.


Amanhe the fish, wash them and cut them into pieces. Put them inside of a bowl of stainless steel and cover with water seasoned with salt. Save for a few minutes. However, the skin and chop the onions and the garlic in a saucepan. Drizzle with olive oil and saute. When you begin to brown, add the tomato chopped, peeled and seeded. After you establish a little, pour the wine and let it evaporate slightly. You should also add the pieces of fish, dried, the bunch of parsley, chili pepper and bay leaf. Drizzle with water very warm and season with salt and pepper, to taste. As soon as you start to boil, add the masse and cook for about 15 minutes. Remove the fish after cooking, and clean the skin and pimples. Put it back inside of the soup and check the seasoning. Delete the bunch of parsley, bay leaf and the chilli. Sprinkle with the chopped coriander and serve hot.

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