Filter
Reset
Sort ByRelevance
KIMWIPP
Summer fish soup
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cut the bell pepper and zucchini into cubes.
-
Heat the olive oil in a large pan and fry the vegetables until they become softer.
-
Crumble the bouillon cubes over the vegetables and add the sifted tomatoes and the water.
-
Bring the whole to the boil while stirring.
-
Cut the fish into cubes and stir with the shrimp and the seafood cocktail through the soup.
-
Heat the soup for 4-6 minutes on a low heat until the fish is done.
-
Stir four tablespoons aïoli through the soup and add some salt and pepper.
-
Put the soup in bowls and serve baguette and the remaining aïoli.
-
15 minMain dishendive, bean sprouts, Scottish salmon fillet, Japanese soy sauce, vinegar, seroendeng,oriental salad with salmon -
75 minMain dishsweet potato, olive oil, egg, Red onion, garlic, baby spinach, milk, grated goat's cheese,quiche with a sweet potato base -
25 minMain disholive oil, garlic, spring / forest onion, green pepper, black beans, cumin powder (djinten), sweet potato, egg, bread crumb, basmati rice, fresh coriander, meat tomato, mango, cucumber, sour cream,bean cakes with mango cucumber cream and coriander rice -
20 minMain dishfresh mussels, olive oil, onion, garlic, dry white wine, anise liqueur, samphire,summery mussel pan
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it