Fish soup with tomatoes

This rich first course is sure to please you. You can cook it from different fish - and each time there will be its own nuances in taste.

Ingredients

• White fish 1 kg
• Water 2 l
• Salt taste
• Ground black pepper taste
• Vegetable oil 60 ml
• Onion 1 piece
• Celery 1-2 stems
• Garlic 2 cloves
• Potatoes 3-4 pieces
• Tomatoes in their own juice 300 g

Directions

1. Peel the fish, gut and rinse under running water.
2. Place the fish in a saucepan, cover with water, lightly salt and pepper. Bring to a boil and simmer over medium heat for about 20 minutes.
3. The cooking time may vary depending on the size of the fish carcasses.
4. Put the finished fish on a plate, cool and divide into portions. Strain the broth.
5. Heat oil in a saucepan over medium heat. Add chopped onion and celery and sauté for 5-6 minutes. Add the minced garlic and cook for another 30 seconds.
6. In the same saucepan, put not too coarsely chopped potatoes, chopped tomatoes, salt and pepper. Simmer over medium heat for about 10 minutes.
7. Pour over fish stock, bring to a boil and simmer over medium heat for about 15 minutes.
8. Put pieces of fish in the soup, boil everything together for another 2-3 minutes and remove the prepared soup from the heat.