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Monastery Style Fish Soup

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Monastery Style Fish Soup
21/11/2012
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Preparation
30 min.
Cooking
60 min.
Тotal
90 min.
Servings
6
"A much loved, very rich and very tasty fish soup"

Ingredients

  • fish - 14 oz (400 g)
  • oil - 3 1/3 tbsp (50 ml)
  • green onions - 1/2 bunch
  • tomatoes - 4.5 oz (120 g)
  • peppers - 3 oz (80 g)
  • carrots - 2 oz (50 g)
  • chili peppers - 2
  • potatoes - 5.5 oz (150 g)
  • rice - 1 - 2 handfuls
  • olives - 4 pitted
  • thyme - 1 sprig
  • parsley - 1/2 bunch
  • black pepper - 10 grains
  • lemons - 1
  • salt - to taste
measures

How to cook

Clean and wash the fish, then chop finely and add salt.

Separately, in boiling water, put the chopped onion, chopped carrots, cleaned and sliced peppers, chili peppers, whose tops you've removed, the peeled and chopped tomatoes, peeled and diced potatoes, thyme, olive oil and salt.

Boil until soft, then add the fish and rice.

Before the end of cooking, pour in the chopped olives. Serve the monastery-style fish soup hot, sprinkled with chopped parsley and ground black pepper + 1 slice of lemon.

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