photo: Tomato Fish Soup

Tomato Fish Soup

I suggest a little to continue the useful topic of soups with tomato and fish. What I like in such kinds of soups and fish ones in particular is that they are rather light and in summer it, you see, is very convenient and healthy. I admit, I am actually a big fan of tomato – pizza with tomato sauce, soups with tomatoes, salads with them, juices and so on. This taste is always appropriate and the color that tomatoes give in any dish help digestion.


  • Stalk of celery
    1 pcs
  • Onion
    1 pcs
  • Olive oil
    50 g
  • Potato
    2-3 pcs
  • Chicken broth
    1 l
  • Chopped tomato
    400 g
  • Garlic
    3 clove
  • Fish fillet
    350 g
  • Mini-corn
    4 pcs
  • Greens
    - to taste


  • 1. To begin with, prepare all the ingredients; soup, by the way, is the simplest! Finely cut celery, onion and garlic, and potatoes into cubes of 1.5 cm.
  • 2. In a high pot, pour olive oil and fry until the transparency of the celery and onions. This will take 3 minutes.
  • 3. Add the garlic and fry for another 2 minutes.
  • 4. Add tomatoes from the can.
  • 5. And then broth and potatoes.
  • 6. Bring to a boil, lower the fire and cook for about 10 minutes. Meanwhile, cut the fish into large cubes.
  • 7. Add the fish to the soup.
  • 8. Then add the cut mini corns. If you took those in the cans – pour the corn marinade in a pan – 4-5 tablespoons, it will be very tasty!
  • 9. That is all, cook over medium heat until potatoes are ready. The soup will turn out to be delicious, with a pleasant acuity of marinade and celery, the fish will be rather tender and the pieces will fall apart into fibers. All this is in an average density of tomato broth. What else will make you happy at dinner?