French bistro · France

Soupe de Poissons with Fish and Herbs

Name: Soupe de Poissons with Fish and Herbs
Total time: 35 min
Yield: 4 servings
Cuisine: French bistro
Ingredients: 1 tbsp olive oil; 1 onion, chopped; 2 garlic cloves, minced; 1 carrot, diced; 1 celery stalk, diced; 1 can (400g) diced tomatoes; 1L fish stock; 200g white fish, flaked; 1 tsp thyme; 1/4 cup chopped parsley; 1/2 tsp salt

A fresh fish soup with tomatoes, herbs, and a medley of seafood.

35 minutes4 servings

Method

Heat oil in a pot, sauté onion, garlic, carrot, and celery until soft.
Add tomatoes, fish stock, and thyme; bring to a boil.
Simmer for 20 minutes, then add fish and cook until flaky.
Stir in parsley and salt before serving.
Cook fish and seafood to an internal temperature of 63°C (145°F) before serving.

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