"Mediterranean" fish soup without much fuss
Many fish soup recipes prescribe fish funds, purchased from the jar or home-made from fish waste from the trader. For the Central European taste this is often too "fishy", so here's my self-tested and often praised recipe of the milder kind:
You take:
400? 500g of salmon (TK), 2 prawns, 1 can of peeled tomatoes, two medium onions, 1-2 cloves of garlic, olive oil, salt, pepper, a little sugar, herbs of Provence, a pinch of cayenne pepper
Heat plenty of olive oil, add onions, crushed garlic clove (s) and peppers sliced in strips and sauté, add some water or broth (not too much, paprika draws a lot of liquid) and add the spices and cook for about ten minutes with lid. Then the tomatoes with the juice and the fish. Boil. When the fish has thawed or begins to cook, roughly chop it. Do not cook for too long, the fish must not be allowed to be "mushy"! Season to taste with grained broth.
