Name: Soup with sea shake and pineapple
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Seafood Cocktail - 400 gram; Fish fillet - 250 gram; Water - 1 L; Tomatoes - 1 PC.; A pineapple - 150 gram; Sauce Marinade - 3 tbsp; Vegetable oil - 1 tbsp; Sugar - 1 Tsp; Lemon - 1/2 PC.; Anise - 1/2 Tsp; Green onion - 1/2 Tsp; Mint - 1/2 Tsp

Ingredients for - Soup with sea shake and pineapple

1. Seafood Cocktail 400 gram

2. Fish fillet 250 gram

3. Water 1 L

4. Tomatoes 1 PC.

5. A pineapple 150 gram

6. Sauce Marinade 3 tbsp

7. Vegetable oil 1 tbsp

8. Sugar 1 Tsp

9. Lemon 1/2 PC.

10. Anise 1/2 Tsp

11. Green onion 1/2 Tsp

12. Mint 1/2 Tsp

How to cook deliciously - Soup with sea shake and pineapple

1 . Stage

Defrost seafood cocktail and marinate in soy sauce.

2 . Stage

While the seafood is marinating, cut the fish into small slices, pour water, add the anise seeds and cook over low heat for 10 minutes after boiling, skimming the foam. If you want a thicker soup, use broth instead of water.

1. Stage. Soup with sea shake and pineapple: While the seafood is marinating, cut the fish into small slices, pour water, add the anise seeds and cook over low heat for 10 minutes after boiling, skimming the foam. If you want a thicker soup, use broth instead of water.

3 . Stage

Dice tomato, peeled pineapple in small slices.

4 . Stage

Cut the lemon into thin slices and their quarters. Roast the lemon slices with the sugar in vegetable oil for 1-2 minutes. The contents of the pan will begin to caramelize.

1. Stage. Soup with sea shake and pineapple: Cut the lemon into thin slices and their quarters. Roast the lemon slices with the sugar in vegetable oil for 1-2 minutes. The contents of the pan will begin to caramelize.

5 . Stage

Place roasted lemon, tomatoes and pineapple in fish broth. Let simmer for 2 minutes over low heat without a lid.

1. Stage. Soup with sea shake and pineapple: Place roasted lemon, tomatoes and pineapple in fish broth. Let simmer for 2 minutes over low heat without a lid.

6 . Stage

Then put the marinade and dried mint into the soup. Let it come to the boil again and keep it under the lid on low heat for 2-3 minutes. Taste the soup and season with salt if necessary.