Fish Soup with Spinach and Tomatoes

Name: Fish Soup with Spinach and Tomatoes
Ingredients: fish fillet 500 g; potato 600 g; diced tomatoes 300 g; spinach 200 g; carrot 150 g; onion 150 g; salt; pepper; vegetable oil

A hearty and colorful dish. Any fish of your choice can be used as a base. Instead of frozen spinach, you may use 100 g of fresh spinach, adding it 3 minutes before the end of cooking. The volume of ingredients is calculated for a four-liter pot.

Total cooking time: not set
Number of servings: not set
Recipe difficulty: 3 / 5

Gluten free Egg free Nut free Paleo Halal Kosher

Ingredients

Recipe scale: 1x

fish fillet 500 g
potato 600 g
diced tomatoes 300 g
spinach 200 g
carrot 150 g
onion 150 g
salt
pepper
vegetable oil

Instructions

Step 1 of 13

Cut the fish into small pieces.

Step 2 of 13

Finely chop the onion.

Step 3 of 13

Grate the carrot using a medium grater.

Step 4 of 13

Cut the potato into sticks or cubes.

Step 5 of 13

Sauté the onion in a pot with vegetable oil.

Step 6 of 13

Add the carrot and sauté.

Step 7 of 13

Add the fish.

Step 8 of 13

Brown the fish.

Step 9 of 13

Pour in water and bring to a boil.

Step 10 of 13

Add the potato.

Step 11 of 13

Add pepper and salt. Cook for 10 minutes.

Step 12 of 13

Add the diced tomatoes.

Step 13 of 13

Add the spinach. Cook for 7–10 minutes.