Paprika Fish Soup

Ingredients

• 8 red bell peppers
• 1 small green bell pepper
• 250 g tomatoes
• 4 onions
• 2 large garlic cloves
• 3 tbsp olive oil
• 750 ml instant vegetable broth
• salt and freshly ground pepper
• 1 tsp cumin
• 750 g fish fillet
• a splash of vinegar
• 1 tbsp chopped parsley

Instructions

1. 1.

   Quarter the bell peppers, clean them, removing the white membranes and ribs. Wash the peppers. Peel 7 red bell peppers and roughly chop them. Briefly blanch tomatoes in boiling water for 1 minute, cool, peel, and finely dice the flesh.

2. 2.

   Peel and cube onions and garlic. Heat olive oil in a pot. Sauté onions and garlic until translucent. Add tomatoes and peeled peppers, simmering for 5 minutes. Pour in broth. Season with salt, pepper, and cumin. Cover and let it simmer for 20 minutes.

3. 3.

   Dice remaining bell peppers. Rinse the fish, pat dry, and cut into bite-sized pieces. Puree the soup. Add fish and pepper cubes to the pot, letting them cook on low heat for 6-8 minutes. Season the paprika fish soup with salt, pepper, and vinegar, then serve sprinkled with parsley.