Breton-tomato-fish soup

Name: breton-tomato-fish soup
Total time: 30 min
Yield: 4
Ingredients: 3 tablespoon sunflower oil; 3 tablespoon olive oil; 250 gram mushrooms in slices; 2 onion shredded; 1 winter carrot deleted, in slices; 2 clove garlic pressed; 2 tablespoon fresh parsley minced meat; 2 look peeled tomatoes à 400 g; 1 liter fish stock from tablet; 200 White wine; 250 gram seafood cocktail defrosted, dry dipped; 100 gram frozen peas

A delicious French recipe for Breton tomato fish soup.

Ingredients

3 tablespoon sunflower oil
3 tablespoon olive oil
250 gram mushrooms in slices
2 onion shredded
1 winter carrot deleted, in slices
2 clove garlic pressed

2 tablespoon fresh parsley minced meat
2 look peeled tomatoes à 400 g
1 liter fish stock from tablet
200 White wine
250 gram seafood cocktail defrosted, dry dipped
100 gram frozen peas

Directions

Heat the oil and fry the mushrooms, onion, carrot, garlic and 1 tablespoon of parsley.
Add the peeled tomatoes with the juice. Pour in the stock and the wine and stir well. Cook everything for 15 minutes.
Puree the soup. Heat the fish in the pureed soup. Add the peas and the rest of the parsley.