Bean soup with fish

Fish 144 Last Update: Jul 26, 2021 Created: Jul 26, 2021 0 0 0
Bean soup with fish
  • Serves: 6 People
  • Prepare Time: -
  • Cooking Time: 40
  • Calories: -
  • Difficulty: Easy
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For us, the combination of fish and beans is rather unusual, but for the inhabitants of Tuscany, who are big fans of bean soups, this is absolutely normal. This recipe has remained in the people's memory since the Middle Ages, when Catholics were forbidden to eat meat on Fridays. Of course, in those days, it was unlikely that crispy bread was prepared; most likely, a stale hunk was simply added to the dish to soften it. But with crunchy crumbs it turns out very tasty.

Ingredients

Directions

  1. Rub the fillets with salt and pepper, brush with olive oil and drizzle with lemon juice. Leave for 10 minutes and then cut into large pieces.
  2. Peel the vegetables and cut into small cubes, chop the garlic. Heat 2 tablespoons in a saucepan. l. olive oil, put onion and fry until soft, 5 min. Add paprika and fry, stirring occasionally, for 1 minute. Then add celery, carrots and garlic and cook over medium heat for 5-7 minutes.
  3. Peel the tomatoes, cut into medium cubes. Add to the pan along with the thyme leaves. Simmer for 10 minutes.
  4. Rinse the beans under cold water and discard in a colander. Add the beans to the pot, pour in the broth and add the rosemary. Bring to a boil and cook for 10 minutes. Season with salt and pepper at the end of cooking.
  5. Cut off the crust from the bread, chop the crumb into large crumbs. Heat 1 tbsp in a skillet. l. olive oil and fry the crumbs until golden brown, stirring constantly. Pour the crumbs into a bowl and add the finely chopped parsley leaves, add a little salt and pepper.
  6. Preheat a skillet with olive oil and sauté the fish, 2 minutes each. from each side.
  7. Pour the soup into bowls, put a piece of fish in each, sprinkle with bread crumbs.

Bean soup with fish



  • Serves: 6 People
  • Prepare Time: -
  • Cooking Time: 40
  • Calories: -
  • Difficulty: Easy

For us, the combination of fish and beans is rather unusual, but for the inhabitants of Tuscany, who are big fans of bean soups, this is absolutely normal. This recipe has remained in the people's memory since the Middle Ages, when Catholics were forbidden to eat meat on Fridays. Of course, in those days, it was unlikely that crispy bread was prepared; most likely, a stale hunk was simply added to the dish to soften it. But with crunchy crumbs it turns out very tasty.

Ingredients

Directions

  1. Rub the fillets with salt and pepper, brush with olive oil and drizzle with lemon juice. Leave for 10 minutes and then cut into large pieces.
  2. Peel the vegetables and cut into small cubes, chop the garlic. Heat 2 tablespoons in a saucepan. l. olive oil, put onion and fry until soft, 5 min. Add paprika and fry, stirring occasionally, for 1 minute. Then add celery, carrots and garlic and cook over medium heat for 5-7 minutes.
  3. Peel the tomatoes, cut into medium cubes. Add to the pan along with the thyme leaves. Simmer for 10 minutes.
  4. Rinse the beans under cold water and discard in a colander. Add the beans to the pot, pour in the broth and add the rosemary. Bring to a boil and cook for 10 minutes. Season with salt and pepper at the end of cooking.
  5. Cut off the crust from the bread, chop the crumb into large crumbs. Heat 1 tbsp in a skillet. l. olive oil and fry the crumbs until golden brown, stirring constantly. Pour the crumbs into a bowl and add the finely chopped parsley leaves, add a little salt and pepper.
  6. Preheat a skillet with olive oil and sauté the fish, 2 minutes each. from each side.
  7. Pour the soup into bowls, put a piece of fish in each, sprinkle with bread crumbs.

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