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.
-
25 minLunchgreen pepper, Red pepper, olive oil, garlic, mushroom, egg, milk, cream, paprika, cooked ham, fresh parsley, frozen parsley,paprika omelette with ham and mushrooms -
25 minMain dishsweet potato, forest outing, unsalted butter, watercress, beef fillet, olive oil, garlic, fresh thyme, Guigal Côtes-du-Rhône Rouge, dijon mustard,beef tenderloin with red wine sauce and sweet potato stew with watercress -
35 minMain dishbeef broth with meat, sugo pasta sauce with herbs, green kidney beans, zucchini, celery, winter carrot, white pistolets, grated mature cheese,zucchini soup with pizza rolls -
15 minMain dishcelery, Sun dried tomatoes, mixed seafood, sieved tomatoes, fish bouillon tablet, French baguette,seafood with celery and tomatoes
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it