Tomato-fish soup with rice

Name: tomato-fish soup with rice
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 2 tablespoons olive oil; 1 onion shredded; 1 tablespoon curry powder; 150 g White rice; 125 ml White wine; 2 looks tomato cubes a 400 g; 1 fish bouillon tablet; 500 g pangasius fillet (fish, frozen), in cubes; 1 tablespoon dill (frozen), thawed

A tasty recipe. The main course contains the following ingredients: fish, olive oil, onion (chopped), curry powder, white rice, white wine, tomato cubes (a 400 g), fish stock, pangasius fillet ((fish, frozen), diced), dill ((frozen) and thawed).

Ingredients

Directions

Heat the oil in a soup pot and fry the onion until it looks glassy.
Sprinkle the curry powder over it and pour the rice through it.
Bake for 1 minute on a high heat.
Add the white wine, 125 ml water, the tomato cubes and the bouillon tablet and bring to the boil.
Let the soup simmer for 10 minutes with the lid on the pan.
Pour the pangasius fillet through the soup and cook gently for 8-10 minutes.
Season the soup with salt and (freshly ground) pepper.
Sprinkle before serving with the dill..