Fish-Tomato Soup Recipe
Created by Ruth Paget
Frozen,
unbreaded fish fillets can be used to make this soup. If the fish is half thawed, it is easier to
cut it into cubes.
Serves
4
Ingredients:
-2
tablespoons olive oil
-1
large, peeled, and chopped onion
-1
teaspoon dry garlic
-4
unbreaded, frozen fish fillets cut into cubes
-1
(12-ounce) can diced tomatoes
-1
cup macaroni pasta
-2
tablespoons tomato paste
-8
cups water
-1
tablespoon Italian seasoning
Steps:
1-Sauté
onions and garlic in olive oil for 5 minutes in a soup pot.
2-Add
fish cubes, diced tomatoes, tomato paste, macaroni pasta, and water.
3-Bring
soup to a boil and let boil for 30 minutes.
Pasta should be mushy not al dente.
Serve
with garlic bread.
By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France
Click here for: Ruth Paget's Amazon Books
By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France
Click here for: Ruth Paget's Amazon Books
 |
| Ruth Paget Selfie |
