fish soup for the fall
This fish soup for the fall is packed with vitamins and energy. In addition to the North Sea fish it contains leek, bell pepper and pumpkin.
Ingredients
- 1,5 liter vegetable stock
- 400 gram salmon
- 400 gram cod
- 500 gram pumpkin Hokkaido, the orange one
- 1 leek
- 2 bell pepper red
- 1 onion yellow
- 1 clove garlic
- 2 tablespoons ajvar
Instructions
- Cut the onion into rings. For the garlic you can choose between pressing it and cutting it into small pieces.
- Deseed the bell peppers and cut them into pieces of app. 1 cm (0,5 inch)
- You don't need to peel the Hokkaido pumpkin. Just remove the pits and cut them also into cubes of 1-2 cm (up to 1 inch)
- I cut the leek into rings of app. 0,5 cm. (0,25 inch).
- Heat some oil in a pot and sauteé the onion in it. Then add the bell pepper, the leek and the garlic.
- Let it simmer for a few minutes until the vegetables become translucent. Then add the vegetable stock and the pumpkin cubes. Bring it to a boil and let it simmer for 30 minutes.
- Meanwhile you can cut the fish into pieces of up to 1 inch. I removed the skin of the salmon first.
- After half an hour, season the soup with pepper, salt and ajvar.
- Add the fish to the soup and let it cook for another 5 minutes until the fish is ready.
- Serve immediately and enjoy with a fresh baguette.
Nutrition
Serving: 200gCalories: 160kcalCarbohydrates: 11gProtein: 20gFat: 4gSaturated Fat: 1gCholesterol: 49mgSodium: 804mgPotassium: 767mgFiber: 1gSugar: 6gVitamin A: 6877IUVitamin C: 47mgCalcium: 39mgIron: 1mg
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