Fish soup with tomatoes

Name: Fish soup with tomatoes
Total time: 30 min
Yield: 4 servings
Ingredients: 25 g butter; 3 onions approximately 225 g); 1 small garlic clove; 2 tsp wheat flour; 1 l fish stock; 75 g natural cream cheese; 1 can chopped tomatoes (400 g); ½ tsp coarse salt; 500 g cod fillet, cut into small pieces (approximately 3 x 3 cm); fresh parsley, a few sprigs to garnish; 300 g sourdough bread

Lunch doesn't have to be boring, it can be fun and nutritious! Try this super simple recipe for fish soup with tomatoes. Not only It’s delicious, easy and unpretentious, it is also versatile, since you can give it a twist by choosing the fish of your choice. Fish soup with tomatoes, with no bones to worry about.

https://www.arlafoods.co.uk/recipes/fish-soup-with-tomatoes/

Instructions

Melt the butter in a pan over high heat, but without browning. Finely chop the onion and crush the garlic and sauté them for about 1 minute.
Add the flour, stirring, then the stock. Bring the mixture to a boil, add the cream cheese and reduce the heat to medium. Stir until the cheese is melted.
Add the tomatoes and salt and bring the soup back to a boil.
Add the raw fish, cover the pan and remove from the heat. Leave the soup to stand for about 3 minutes, until the fish is firm and white.
Serve the soup in hot bowls with a sprinkle of parsley on top and bread on the side.

Enjoy!

Questions about fIsh soup with tomatoes

A versatile and delicious soup, with an interesting tomato twist, if you want to find out more about it keep reading below.

What tomatoes are best for soup?

While canned tomatoes work fine for this recipe, if you really want to elevate the flavour, use ripe, fresh tomatoes. Varieties like Heirloom, Roma or San Marzano tend to be the most flavourful. Check what is in season in your local area – try to find something sun-ripened and on-the-vine if possible.

Should I peel my tomatoes for soup?

Leaving the skin on the tomatoes is not harmful, but skinning them beforehand will improve the texture of the soup – particularly if you are using a tomato variety with a thicker skin. If using canned tomatoes, it’s better to choose the skinned varieties if available. But if you aren’t bothered by the skins, feel free to leave them on. As the tomatoes in this recipe are chopped, it shouldn’t cause much issue.

Should you remove seeds when making tomato soup?

Tomato seeds are not harmful and will not impact the flavour of the soup, so we recommend leaving them in. In fact, some of the strongest savoury tomato flavours are found in the ‘jelly’ around the seeds, so it’s important to keep this in the dish for full flavour! If the texture bothers you, the seeds can be removed, but be sure to strain them in a way that retains the jelly so you don’t lose that robust flavour.

What is the difference between fish stock and fish broth?

Stock and broth are essentially the same thing – ingredients simmered in liquid to release their flavours, to use as the base for a sauce, soup, stew or similar. The difference is that stock is usually made from bones, while broth is made mostly from meat or vegetables. In this case, we are not using the bones of the fish to create a stock from scratch, but you can make a fish stock yourself instead of using packaged stock if you wish.

Ingredients

Soup

Butter	25 g
Onions approximately 225 g)	3
Small garlic clove	1
Wheat flour	2 tsp
Fish stock	1 l
Natural cream cheese	75 g
Chopped tomatoes (400 g)	1 can
Coarse salt	½ tsp
Cod fillet, cut into small pieces (approximately 3 x 3 cm)	500 g