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Fish and Vegetable Soup

Fish and Vegetable Soup

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600gr. fish fillet (perch or hake) in medium size pieces from one of the Blue Island Fish
3 tablespoons olive oil
2 medium size onions, in medium size pieces
3 bunches celery, in medium size pieces
2 large carrots, in medium size pieces
2 large potatoes, in medium size cubes
2 Florina peppers (from a jar) in medium size rings
3-4 sprigs of grated fresh thyme or ½ tablespoon dried thyme
1-2 bay leaves
1 tin chopped tomatoes
A few drops of Tabasco sauce (or pepper)
Finely chopped parsley, for garnish

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Fish and Vegetable Soup

  • Main Course
  • Soups
Cooking Methods:
  • Portions: 4
  • Μέτρια




Heat the oil in a large heavy-bottomed saucepan, over a medium heat. Add the onions, celery and carrot, season with salt and pepper and sauté for 6-7 minutes, until the vegetables reduce a little.

Add the potatoes, peppers, bay leaves and thyme and sauté for another 3-4 minutes. Then, add the tomato and 1 litre of water, cover and boil over a medium heat for 15 minutes or until the vegetables are tender.

Add the fish pieces and Tabasco, boil for another 5-6 minutes or until the fish is done, but not dry.

Remove from the heat, add the parsley and serve in deep plates or bowls, making sure to add a little of everything to each serving.

Serve with bread.

Bon appétit!



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