Tomato Soup with Fish
This tomato soup takes less than 30 minutes to put together. Use any fish you have - tilapia, cod, halibut, salmon. Dill is non-negotiable.
Ingredients
- 500 g tomato cut into wedges
- 1 tbsp oil
- 2 cloves of garlic minced
- 1 stalk of green onion white parts only
- 3 cups (750 ml) water
- 450 g fish fillet
- ½ tsp salt
- 1 tsp fish sauce
- ½ tsp sugar optional
- A handful of dill
Instructions
- In a medium sauce pan, heat the oil on medium high heat. Once the oil is hot, add the garlic and onion stalks and saute until they’re fragrant and lightly golden.
- Drop in the tomato wedges. Let them sizzle for around 3 minutes or until they start to wilt lightly. Control the urge to toss them around too much.
- Add the water and let simmer until small bubbles appear.
- Add the fish and turn to high heat but do not let the soup boil vigorously. Season with salt, fish sauce and sugar.
- Remove the pan from the heat. Serve hot and garnish with plenty of dill.