Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Soup
Fish
To serve
Utensils
One casserole dish with a lid
How it's done
Soup
Heat a dash of oil in a cooking pot. Add the calamari, fry for approx. 3 mins. Remove and set aside. Reduce the heat, add a dash of oil to the pot. Add the onion and all the other ingredients up to and including the celery, sauté for approx. 3 mins. Pour in the wine, reduce by half. Add the tomatoes, bouillon and bay leaf, season, bring to the boil. Reduce the heat, cover and simmer for approx. 10 mins. Remove the pan from the heat.
Fish
Add the fish and parsley to the soup along with the reserved calamari, cover and leave to stand for approx. 5 mins.
To serve
Plate up the soup, drizzle with the oil and garnish with the reserved parsley.
| Serve with: | Slices of toast |
|---|
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