Hey everyone, it is Drew, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, redfish soup with tomato. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
In a wide pot over medium-high heat, sauté the onions, red bell, celery and garlic in olive oil until tender. Redfish soup with tomato A fish soup with tomato sauce, redfish and midolline. In a large pot, combine the tomato puree, water and green onions.
Redfish soup with tomato is one of the most favored of recent trending meals on earth. It is enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. They’re fine and they look wonderful. Redfish soup with tomato is something that I have loved my whole life.
To get started with this particular recipe, we must first prepare a few components. You can have redfish soup with tomato using 10 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Redfish soup with tomato:
- Prepare 2 redfish, cleaned
- Take 2 carrots
- Prepare 2 zucchini
- Take 1 onion
- Take 2 tomatoes, blended in a food processor
- Take 1 tbsp tomato paste
- Get 1 little leaf celery
- Take 1/2 packet midolline (a kind of pasta that looks like melon seeds)
- Get salt, pepper
- Take oil
The soup's rich flavors of fish mix with tomatoes, green peppers, garlic and parsley for a warm, comforting dish. In a large pot, combine the tomato puree, water and green onions. Set over medium heat and bring to a boil. Season with salt and pepper to taste.
Steps to make Redfish soup with tomato:
- Boil the carrots, the zucchini, the onion, the tomatoes, the tomato paste and the leaf celery in a deep pot for 15 minutes and season with salt and pepper. Add the fish and the oil and continue boiling for an additional 10 minutes.
- Strain the food, placing the fish and vegetables in a platter and the stock back into the pot. Add the midolline and boil it making sure that you leave it with plenty of stock because as it cools it will absorb it. Besides, don't forget that you are making a soup!
- Always serve hot! Bon appétit!
Place the fish on top and drizzle with the remaining olive oil. Place the remaining tomato slices on top. Pour tomato sauce on platter, and add fish, crab, and rice. Garnish with lemon hulls and parsley, if desired. Using kitchen shears, chop the tomatoes in the can, and add to the roux and veggies.
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