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KIMWIPP
Summer fish soup
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Ingredients
Directions
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Cut the bell pepper and zucchini into cubes.
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Heat the olive oil in a large pan and fry the vegetables until they become softer.
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Crumble the bouillon cubes over the vegetables and add the sifted tomatoes and the water.
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Bring the whole to the boil while stirring.
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Cut the fish into cubes and stir with the shrimp and the seafood cocktail through the soup.
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Heat the soup for 4-6 minutes on a low heat until the fish is done.
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Stir four tablespoons aïoli through the soup and add some salt and pepper.
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Put the soup in bowls and serve baguette and the remaining aïoli.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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