Three Diferent FISH SOUP!!

Fish soup with tomato paste

Ingredients :

four pieces of fish fillet

A potato, cut into small cubes

Shredded carrot

two big spoons of lemon juice

Onion, thinly sliced

Small spoon of salt

A teaspoon of black pepper

Bay leaf

Three tablespoons of vegetable oil

1 chopped celery stick

Three cloves of crushed garlic

Two tablespoons of tomato paste

A tablespoon of flour

Two tablespoons of chopped coriander

Two fresh tomatoes, sliced

Amount of water – as needed

Preparation:

Clean the fillet pieces well, then cut them in half. 

Put a quantity of water in a saucepan on the stove and let it boil.

Add bay leaf, chopped onion, salt, and black pepper to the pot of boiling water. 

Add the fillet pieces and leave it for a minute. 

Take the fish out of the saucepan, then drain it from the broth. 

Put the oil in another saucepan, then put it on a medium heat. 

Add celery and garlic and mix them well, then add the flour while continuing to stir. 

Add the potato pieces, tomatoes, carrots, and tomato paste, and saute them well for a few minutes, until the ingredients become soft.

Add fish soup, and let it cook for fifteen minutes. 

Cut the cooked fish into small pieces, then add them to the soup, and let it boil for a minute. 

Pour the soup into a deep plate, add lemon juice to it and decorate with chopped coriander.

The cream of fish soup

Ingredients :

two pieces of fish fillet. 

A cup of small shrimp. 

Half a cup of calamari. 

Three cloves of crushed garlic. 

A tablespoon of lemon juice. 

Onion, finely chopped. 

A tablespoon of chopped celery. 

Two tablespoons of butter. 

A teaspoon of fish spices. 

Small spoon of salt. 

¼ teaspoon of black pepper. 

Two hundred milliliters of cooking cream.

Preparation:

Put the butter, onions, and garlic in a saucepan on the stove, and stir them well until they become creamy. 

Add fish, shrimp, and calamari, and toss gently. 

Add cream, spices, salt, and black pepper, then add lemon juice, celery, and an amount of water to get the consistency of the soup. 

Leave the soup on the stove until it becomes tender. 

Pour the soup into a serving plate, and serve it hot.

Fish and Vegetable Soup

Ingredients :

Four pieces of fillet fish

 Two bay papers

A medium grain of onion wings

A quarter of a teaspoon of mastic

 A quarter of a teaspoon of correct black pepper

Small spoon of salt

Soup Ingredients:

A tablespoon of corn oil

2 cloves of crushed garlic

A stick of celery, finely chopped

A tablespoon of flour

 A large tomato, peeled and chopped

A large piece of shredded carrots

Medium grain of potato, cut into small cubes

A tablespoon of tomato paste

 A tablespoon of lemon juice

A tablespoon of chopped coriander

Preparation Method :

Cut the elephant in half, using a sharp knife, until we get even pieces. 

Heat an amount of water, put onions, bay leaves, mastic, pepper and salt in it, leave it to boil, then put the fish pieces in the water, leave them until they are completely cooked, and then remove them from the boiling water. 

Heat the oil in another saucepan, sauté garlic and celery until wilted, then put the flour, and stir until all the ingredients are mixed together. 

Add the rest of the vegetables, with tomato paste, and stir all the ingredients until the vegetables wilt and are homogeneous together, then leave it for ten to fifteen minutes until the potatoes are soft. 

Chop the boiled fish into small pieces, then add them to the ingredients, and leave them to boil for only one minute;  Because the fish is already cooked. 

Pour the fish soup into a serving dish, add lemon juice to it, and a little chopped parsley.