Thick fish soup

On weekends, it is customary for many families to cook some chic second course - usually a meat one. What about a thick and rich fish soup? Try to cook it according to our recipe! To give it a brighter piquant taste, you can add not half, but a whole pod of red pepper or even two

Ingredients

• 500 g each white and red sea fish
• 2 bay leaves
• 2 onions
• 1 carrot
• 1/2 chili pepper
• 1 large bell pepper pod
• 3 tbsp. tablespoons of vegetable oil
• 1 kg of tomatoes
• 700 g potatoes
• salt, ground red pepper

Directions

1. Peel the fish, wash, pour 2 liters of water, add bay leaf and cook for 1 hour. Then strain the broth, separate the fish fillet from the bones and put in a bowl. Peel and chop the onion. Peel and grate the carrots. Finely chop the chili pepper. Sweet pepper, after removing the stalk with seeds, cut into cubes.
2. Heat vegetable oil in a saucepan and brown prepared vegetables on it. Cut the tomatoes crosswise, dip them in boiling water for 30 seconds, then peel, cut the pulp into small cubes.
3. Add tomato pulp to fried vegetables, stir, add a little salt and simmer for 5 minutes. Then pour in a little fish broth and simmer over low heat, covered with a lid, for another 10 minutes.
4. Wash, peel and cut the potatoes into small cubes. Bring the fish broth to a boil again, add the potatoes and cook after boiling again for about 10 minutes over low heat.
5. Add stewed vegetables, fish fillets to the broth with potatoes, season with salt, pepper and cook for 5 minutes. Then turn off the heat and leave the soup on the stove for 10 minutes. Sprinkle with parsley before serving.