Sea Bass Fish Soup

Ingredients

Sea Bass 500 g

Tomatoes 3

Potatoes 6

Carrots 2

Celery (root)

Salt

Pepper

Herbs

Rinse the fillet, bring the broth to a boil with the seasonings, and remove the fish after cooking to prevent it from falling apart.

Peel and slice the potatoes. Grate the carrots and celery on a coarse grater. Place the tomatoes in boiling water for 5 minutes, remove, rinse with cold water, and peel. Grate one tomato until smooth, and chop the remaining tomatoes.

Fry the carrots and celery in sunflower oil. Add the potatoes to the broth while simmering over low heat, then add the remaining vegetables after a few minutes. Cook until tender. Place the cut fish on plates, pour the soup over it, and sprinkle with herbs.

Enjoy!