Clean the perch from the slices and entrails, rinse well and cut into pieces.
Peel the potatoes and cut into cubes or cubes. Put the potatoes in a pot of water and bring to a boil.
Dice tomatoes and onions, chop the garlic.
In vegetable oil, fry the onions until soft, then add the garlic and cook for another minute.
Then add tomatoes to the pan and simmer until the tomatoes are soft.
Add the cream to the vegetables and hold on the fire for another minute.
When the potatoes become soft, add fish to the pan, salt and pepper to taste.
Bring the soup to a boil, then add the vegetables. Bring to a boil again and cook for 10-15 minutes.
Sprinkle the finished soup with herbs to taste and serve.
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.