Red fish soup with green peas and olives

This soup can be made from any red fish: pink salmon, salmon, salmon or trout. It will turn out to be hearty, and olives and lemon will add spice to it.

• Recipe author: Maria Dronova
• After preparation, you will receive 6 servings
• Cooking time: 15 minutes
• Prep time: 40 minutes
• Total recipe preparation time: 55 minutes

Ingredients

• Purple bow 1 piece
• Carrots 2 pieces
• Vegetable oil 3 tbsp. spoons
• Tomatoes 2 pieces
• Olives 100 g
• Red fish 300 g
• Water 1¹⁄₂ – 2 l
• Lemon ½ pieces
• Black peppercorns 6 peas
• Green peas 300 g
• Greens to taste

Cooking method

• Peel the onions and carrots and cut them into cubes.

• Heat oil in a skillet and fry the carrots and onions for 4 minutes.

• Remove the skin from the tomatoes and cut into wedges. Add to skillet and simmer for another 5 minutes.

• Rinse the olives under cold water, set aside a few olives, and cut the rest into circles and put in a frying pan. Simmer for another 5 minutes.

• Cut the red fish into small pieces and place in a pot of water.

• Add lemon wedges, olives set aside, and peppercorns. Put on fire and bring to a boil.

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• After 5-10 minutes, remove the fish pieces from the pan, strain the stock and drain back into the pan. Everything else can be thrown away.

• Transfer the vegetables from the frying pan to the broth and put on low heat.

• Boil 5 minutes after the soup has boiled, then add the boiled fish and green peas. Cook for another 4-5 minutes.

• Season to taste and serve with fresh herbs.

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