Fish soup with crayfish

Name: fish soup with crayfish
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 2 cm fresh ginger root in slices; 2 cloves garlic in slices; dried chili pepper crumbled; 500 ml sieved tomatoes business suit; 500 ml fish stock from tablet; 4 tablespoons dry sherry; 200 g seawolf fillet in coarse pieces; 8 stoneleeks in pieces; 50 g garden peas freezer; 100 g crayfish; 15 g fresh basil

A tasty recipe. The starter contains the following ingredients: fish, olive oil, fresh ginger root (in slices), garlic (in slices), dried chili pepper (crumbled), sifted tomatoes (pack), fish stock (from tablet), dry sherry, seawool fillet (in coarse pieces ), stoneleeks (in pieces), garden peas (frozen), crayfish and fresh basil.

Ingredients

Directions

Heat oil in a large pan and fry ginger, garlic and chilli pepper over medium heat for 1 min.
Add sieved tomatoes, fish broth and sherry and simmer for 5 minutes on medium heat.
Soup above bowl and re-heat in pan.
Add sea wolf, stoneleeks and garden peas and cook gently for 5 minutes.
Mix in the crayfish.
Season the soup with salt and pepper and spread over four deep plates.
Fry the basil in large pieces and sprinkle over soup..