Tomato Fish Chowder
Equipment
Ingredients
- For the tomato sauce
- 500 g onions chopped
- 1 head of garlic chopped
- 2 tbsp olive oil
- 1 head of celery sliced
- 1 kg of fresh ripe tomatoes on the vine
- salt and pepper
- For the soup
- approx. 500mp/1pt fish or chicken stock
- 700 g/1.5lb white fish
- 2 onions
- coriander
Instructions
- Heat the tomato sauce, which you will need to dilute with stock, to your desired consistency.
- Finely slice the onions and fry in a pan in a little olive oil until beginning to get soft.
- Add the skinned fish fillets and fry for a few minutes on each side.
- Carefully cut the cooked fish into large chunk and add – with the onions – to the warmed soup.
- Serve in ANTA pasta dish sprinkled with black pepper and coriander.
