Fish and Tomato Soup

Good tomato soup is always a winner. I make quite a few different types of tomato soup and I am sure so do many other people. I thought about this recipe when I ended up with some fish “leftovers” after I cut out nice, thick fillets from a cod.  This soup is a great way of using such thinner parts of cod or any other white fish. It is aromatic and substantial as addition of chopped tomatoes and green peas turns it into almost a stew. Another great advantage of this soup is that is very easy and quick to prepare.

INGREDIENTS (for 4 portions):

1 onion finely chopped,

2 tbsp olive oil,

2 garlic cloves, crushed,

1 can (approx. 420g) chopped tomatoes,

800ml fish or vegetable stock,

1 tsp sugar,

1.5 tsp paprika,

0.5 tsp chilli powder,

1 tbsp fish sauce,

300g frozen green peas,

350g cod, skinless and boneless, cut into pieces,

1 tbsp lemon juice,

Salt and pepper.

METHOD:

1. Heat olive oil in a big pot, add the onions and fry on a medium heat for 3 minutes; add the garlic and fry for further 2 minutes.
2. Add chopped tomatoes, bring to boil and cook on a medium heat for 10 minutes; then add stock and cook for 10 minutes more.
3. Add all the spices (sugar, paprika, chilli and fish sauce) and frozen peas; bring to boil.
4. After 3 minutes add the fish and lemon juice, cook for 2-3 minutes, taste and adjust the seasoning if necessary.