Fish soup with garlic bread

Fish soup with garlic bread

Total: 1 hr 10 Min. | Active: 30 Min.
Nutritional value / people: 572 kcal
, Fat: 21 g
, Carbohydrate: 56 g
, Protein: 34 g


4 people


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


1 tbsp olive oil
2 garlic cloves, pressed
1 tbsp thyme leaves
500 g Nile perch, cut into 2 cm pieces
½ tsp salt
½ tbsp olive oil
2 shallots, cut into rings
125 g leek, cut in half lengthwise and then into 2 cm pieces
1 fennel, cut in half lengthwise and then into strips approx. 1 cm wide
2 tomatoes, cut into 2 cm chunks
2 red chillies, deseeded
2 bay leaves
4 dl fish stock
8 dl vegetable bouillon
salt and pepper to taste


50 g butter, soft
1 tsp tomato puree
2 garlic cloves, pressed
½ tsp paprika
2 pinches salt
1 baguette
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How it's done

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Combine the oil, garlic and thyme, add the fish and mix together. Cover and marinate in the fridge for approx. 30 mins. Season the fish with salt shortly before cooking. Heat the oil in a large pan. Sauté the shallots, add the leek and fennel and cook for approx. 5 mins. Add the tomatoes, chilli and bay leaves, cook briefly. Pour in the stock and bouillon, bring to the boil, reduce the heat. Cover and simmer for approx. 15 mins. Add the fish and allow to infuse for approx. 5 mins. over a very low heat. Season the soup.


Mix the butter, tomato puree and garlic, season. Slice the baguette at intervals of approx. 1.5 cm but not all the way through. Spread the butter between the slices of bread. Transfer the baguette to a baking tray lined with baking paper.

Bake for approx. 10 mins. in the centre of an oven preheated to 200°C.

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