20.05.2020
17
Recipe information
Cooking:
1 hour
Complexity:
Easy
Calorie content:
970.24
Carbohydrates:
4.56
Fats:
57.2
Squirrels:
108.16
Water:
544.53

Ingredients

Title Value
1. Sea bass 600 Column
2. Potatoes 3 PC.
3. Bulb onions 1 PC.
4. Tomatoes 2 PC.
5. Garlic 1 clove
6. Cream 20% 120 Ml
7. Vegetable oil 2 art. l
8. Water 1.5 L
9. Greenery taste
10. Black pepper taste
11. Salt taste

Cooking

1. Stage

Clean the perch from the slices and entrails, rinse well and cut into pieces.

1. Stage. Clean the perch from the slices and entrails, rinse well and cut into pieces.

2. Stage

Peel the potatoes and cut into cubes or cubes. Put the potatoes in a pot of water and bring to a boil.

1. Stage. Peel the potatoes and cut into cubes or cubes. Put the potatoes in a pot of water and bring to a boil.

3. Stage

Dice tomatoes and onions, chop the garlic.

1. Stage. Dice tomatoes and onions, chop the garlic.

4. Stage

In vegetable oil, fry the onions until soft, then add the garlic and cook for another minute.

1. Stage. In vegetable oil, fry the onions until soft, then add the garlic and cook for another minute.

5. Stage

Then add tomatoes to the pan and simmer until the tomatoes are soft.

1. Stage. Then add tomatoes to the pan and simmer until the tomatoes are soft.

6. Stage

Add the cream to the vegetables and hold on the fire for another minute.

1. Stage. Add the cream to the vegetables and hold on the fire for another minute.

7. Stage

When the potatoes become soft, add fish to the pan, salt and pepper to taste.

1. Stage. When the potatoes become soft, add fish to the pan, salt and pepper to taste.

8. Stage

Bring the soup to a boil, then add the vegetables. Bring to a boil again and cook for 10-15 minutes.

1. Stage. Bring the soup to a boil, then add the vegetables. Bring to a boil again and cook for 10-15 minutes.

9. Stage

Sprinkle the finished soup with herbs to taste and serve.

1. Stage. Sprinkle the finished soup with herbs to taste and serve.

10. Stage

Bon Appetit!!!

11. Stage

Soup from sea bass turns out to be very tender, tasty and satisfying, cream gives softness and pleasant delicate taste, and tomatoes make it beautiful and rich, give a slight acidity. The perch itself has fatty and juicy meat, there are not too many bones in it, so this fish is perfect for making fish soups.