Sea bass perch with bright vegetables

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Sea bass fish soup is a warming soup of sea bass with bright vegetables, which is not only useful, but also uplifting. But science has proven that our health is largely dependent on our mood. On a cold and dank autumn day, prepare a delicious fish soup with tomatoes, carrots, onions and herbs, the benefit of good vegetables at this time of the year is apparently invisible, so the soup will turn out to be very tasty and healthy. There are many soups in the cuisines of the peoples of the world, which can be called soup - bouillabaisse in France, kalakeytto in Finland, Irish soup and many others, you can not list. These soups are also ear, but not in the sense in which its Russian cuisine understands. Classical Russian ear - a transparent, rich, slightly sticky broth with fish, which should be plentiful and should not be cooked for long. Depending on the type of fish, the names “fish soup” change - white, black, triple, team. In my opinion, the essence is not in the name, but in the pan!

Time for preparing: 45 minutes
Servings Per Container: 4

Ingredients for sea bass fish soup

1 sea bass (500-600 g);
2 onions;
5-6 tomatoes;
2 potatoes;
1 carrot;
20 g butter;
20 ml of olive oil;
a mixture of spices for fish;
sweet paprika;
salt, black and red pepper;
greens for serving.

The method of preparation of warming soup from sea bass with bright vegetables

Peel the onions from the husks, cut very finely. Pour olive oil into a pan with a thick bottom, put chopped onion and a slice of butter. Fry the onion over low heat until translucent.

Add onion spices for fish. To cook fish soup from sea bass, you can take a ready-made mixture of spices, and if separately, then dried thyme, sage, tarragon. In total, you need 1.5 teaspoons of seasoning, in addition, be sure to pour a teaspoon of ground sweet paprika, black and red pepper to taste.

We ripen red tomatoes with boiling water, remove the skin, cut the stem, cut the flesh into cubes. Add chopped tomatoes to the pan, for this recipe you can also take mashed tomatoes. Cook the tomatoes with onions for about 10 minutes over moderate heat.

Peel the potatoes and carrots, cut not very large, put in a pan. Pour 1.5-2 liters of boiling water, bring to a boil.

While the vegetable base is cooked, we will take a dip. We clean the fish from the scales, cut off the fins, cut the belly and remove the insides, thoroughly rinse with running cold water, cut into 4 pieces.

Cook vegetables for 15 minutes, salt to your liking.

Gently lower the pieces of perch into the boiling soup, increase the heat so that it boils immediately.

After boiling, cook the ear from sea bass for 10-12 minutes, this time is enough, the fish will remain juicy, the pieces will not fall apart. Add finely chopped greens to the pan, remove from heat.

Serve the warming fish soup from the sea bass immediately, with white bread, which has a crunchy crust and the crumb is soft. Enjoy your meal.