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


The original recipe with guaranteed success is for 4 people. Altering the number of portions may result in alternate results. Please note that the existing quantities are not automatically adjusted in the text.


1tbsp olive oil
2 garlic cloves, pressed
1tbsp thyme leaves
500g Nile perch, cut into 2 cm pieces
0.5tsp salt
0.5tbsp olive oil
2 shallots, cut into rings
125g 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
4dl fish stock
8dl vegetable bouillon
salt and pepper to taste


50g butter, soft
1tsp tomato puree
2 garlic cloves, pressed
0.5tsp paprika
2pinches salt
1 baguette
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How it's done


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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