Fish tomato soup

This thick, flavorful and hearty tomato fish soup takes patience ... and ingredients. Result? Try it yourself!

Ingredients

• fish broth - 800 g
• tomato sauce - 400 g
• fish set - 240 g
• pilatti tomatoes - 220 g
• spinach - 40 g
• olive oil - 35 g
• salt - 8 g
• sugar - 8 g
• black pepper - 2 g
• lime leaf - 4 g
• chili oil - 4 g
• chili pepper - 8 g
• basil - 8 g
• thyme - 8 g
• garlic - 20 g
• For fish broth:
• fish bones - 800 g
• dill - 28 g
• parsley - 40 g
• garlic - 35 g
• salt - 10 g
• water - 3 l
• onions - 60 g
• carrots - 240 g
• bay leaf - 1 g
• allspice, peas - 1 g
• For tomato sauce:
• water - 2 l
• sugar - 200 g
• black pepper - 5 g
• olive oil - 120 ml
• chili pepper - 20 g
• garlic - 50 g
• basil - 120 g
• red onion - 120 g
• bulgarian pepper - 180 g
• vegetable oil - 250 ml
• pilatti tomatoes - 1 kg
• butter 82.5% - 40 g
• thyme - 50 g
• lemongrass - 18 g
• tomato paste - 400 g
• chili-garlic paste - 100 g
• salt - 15 g
• Fish set:
• halibut - 35 g
• salmon - 35 g

Directions

1. Cooking fish broth. To do this, add all the ingredients to water and cook until tender.
2. For tomato sauce, fry tomato paste, onion, pepper, thyme, lemongrass in a mixture of butter and vegetable oil.
3. Add the rest of the ingredients, boil and grind everything in a blender.
4. We combine all the ingredients. Bring to a boil. Serve with coarsely chopped spinach and basil.