Fish soup with salmon, peppers, tomatoes & mushrooms
Time
Preparation time: 30 min.
Cooking or baking time: 25 min.
Rest period: 30 min.
Total preparation time: 1 hr. 25 min.
I get fresh fish from friends who often go fishing in the Scandinavian region. There were 5 kg of salmon, which of course I had then cleaned the same, searched for bones and frozen in portions.
And since we eat soups and stews in the cold season, there was once again a fish pot with salmon: fish soup 3.0 with peppers, tomatoes, mushrooms and salmon.
ingredients
- 1 yellow pepper
- 1 green pepper
- 2 vine tomatoes
- 450 g salmon filet
- 250 g of mushroom
- 2 shallots
- 1 lemon
- 1 chili green
- 800 ml fish stock
- 200 ml of cream
- 50 ml Noilly Prat
- ½ bunch of parsley
- 2 tbsp olive oil
- 1 pinch of sugar
- 1-2 tsp cornstarch
preparation
- Halve the lemon and juice one half.
- Clean the salmon, search for bones, remove if available.
- Cut the fillets into bite-sized pieces, salt and drizzle with lemon juice, fold in and let stand for about 30 minutes.
- Shave the shallots and cut into small cubes.
- Free the peppers from their inner life and cut into small cubes.
- Free the tomatoes from their inner life and cut into small cubes.
- Place each of the peppers and the tomatoes a few cubes aside for decoration.
- Clean the mushrooms and cut leaves.
- Cut the chili into thin rings.
- Clean the parsley and chop finely.
- In a large saucepan, sauté the shallots, peppers, tomatoes and mushrooms in olive oil.
- Deglaze with Noilly Prat, let reduce for a short time, then add the fish stock and cream and bring to a boil. Simmer for about 5 minutes over a gentle heat.
- Mix the cornstarch with cold water and tie the soup to taste.
- Add the fish pieces and let them through for about 3 minutes.
- Season with salt pepper and lemon juice and add the finishing touch with a pinch of sugar and the soup is ready.
- Put the soup in deep plates, add a slice of lemon, sprinkle with parsley, tomato and pepper cubes, spread some chili rings over it, then serve.
