CookEat Recipe
Fish and Pepper Soup
White fish and sweet bell pepper simmer with tomato, carrot and onion. Mint and parsley finish the broth.
Method
Steps
Step 1
Use sweet bell pepper: deseed and dice it. Dice tomato and carrot into 1 cm pieces, chop onion and both herbs. Use raw boneless white fish fillets, such as cod, cut into 3 cm pieces on a separate board; clean hands and utensils.
Step 2
Heat olive oil in a 3 litre saucepan over medium heat. Cook onion, pepper and carrot for 5 minutes. Add tomato and 1100 ml water once; simmer gently, partially covered, for 15 minutes.
Step 3
Add fish and simmer for about 6–10 minutes until it reaches 70°C internally on a clean digital thermometer and carrot is tender. Stir in mint and parsley and serve.
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