INGREDIENTS
- 6 fillets of 100 g of marine white fish (cod, hake, pollock, sea bass)
- 1 hours. L. lemon juice
- 2 l vegetable broth
- 2 garlic cloves
- 1 medium onion
- 1 tsp. ground sweet paprika
- 2 stalk of celery
- 2 medium carrots
- 5 medium-sized tomatoes (or 400 g canned tomatoes in a s / c)
- 10 sprig of thyme
- 600 g canned white beans
- 1 small rosemary sprig
- 2 slices of white bread
- 3 sprigs of parsley
- olive oil
- salt, freshly ground black pepper
STEP-BY-STEP PREPARATION FOR PREPARATION
Step 1
Rub the fillets with salt and pepper, brush with olive oil and drizzle with lemon juice. Leave for 10 minutes and then cut into large pieces.
Step 2
Peel the vegetables and cut into small cubes, chop the garlic. Heat 2 tablespoons in a saucepan. l. olive oil, put onion and fry until soft, 5 min. Add paprika and fry, stirring occasionally, for 1 minute. Then add celery, carrots and garlic and cook over medium heat for 5-7 minutes.
Step 3
Peel the tomatoes, cut into medium cubes. Add to the pan along with the thyme leaves. Simmer for 10 minutes.
Step 4
Rinse the beans under cold water and discard in a colander. Add the beans to the pot, pour in the broth and add the rosemary. Bring to a boil and cook for 10 minutes. Season with salt and pepper at the end of cooking.
Step 5
Cut off the crust from the bread, chop the crumb into large crumbs. Heat 1 tbsp in a skillet. l. olive oil and fry the crumbs until golden brown, stirring constantly. Transfer the crumbs to a bowl and add the finely chopped parsley leaves, add a little salt and pepper.
Step 6
Heat a skillet with olive oil and sauté the fish, 2 minutes each. from each side.
Step 7
Pour the soup into bowls, put a piece of fish in each bowl, sprinkle with bread crumbs.
Source: gastronom.ru