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.
-
35 minMain dishWhite asparagus, salt, redfish fillets, pepper, olive oil, parsley, capers, lemon,asparagus package with redfish and capers
-
60 minMain dishsweet potato, extra virgin olive oil, cut kale, almond milk, salty soy sauce, paprika, snuff cayenne pepper, salt, freshly ground pepper, vegetarian bacon cubes,kale with sweet potato and vegetarian bacon
-
25 minMain dishlemon, fresh parsley, fresh oregano, dried oregano, capers, garlic, olive oil, tuna, bread crumb,Tuna from the oven
-
45 minMain dishWhite rice, medium sized egg, traditional olive oil, fresh ginger, Red pepper, garlic, salad onion, bacon, frozen garden peas, soy sauce,mild nasi goreng
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it