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🍽️ Quick Squid Soup with Capers and Celery

323 kcal · 30 min · 4 servings

Ingredients

• 800 g squid rings
• 2 stalks celery
• 1 red bell pepper
• 1 chili pepper
• 40 g dried tomatoes (in oil)
• 2 tbsp olive oil
• 1 tbsp tomato paste
• 100 ml white wine
• 800 ml fish stock
• 1 tbsp capers
• salt

Instructions

1. 1. Rinse the squid rings under cold water.
2. 2. Gently pat the rings dry with a kitchen towel.
3. 3. Wash the celery thoroughly.
4. 4. Cut off the tough stem and fibrous parts from the celery.
5. 5. Cut the celery into small, bite-sized cubes.
6. 6. Wash the bell pepper.
7. 7. Cut the bell pepper in half lengthwise.
8. 8. Remove the seeds and white inner pith from the pepper.
9. 9. Dice the pepper into fine cubes.
10. 10. Wash the chili pepper.
11. 11. Remove the stem from the chili.
12. 12. Chop the chili very finely.
13. 13. Open the can of tomatoes.
14. 14. Drain the tomato juice from the can.
15. 15. Chop the tomatoes roughly.
16. 16. Heat some oil in a large pot.
17. 17. Add the celery, pepper, chili, and tomatoes to the pot.
18. 18. Sauté the vegetables for a few minutes.
19. 19. Stir the tomato paste into the vegetables.
20. 20. Deglaze the mixture with the white wine.
21. 21. Pour the fish stock into the pot.
22. 22. Let the soup simmer gently for about 15 minutes.
23. 23. Add the squid rings to the soup.
24. 24. Add the capers to the soup.
25. 25. Cook the soup for another 10 minutes at low heat.
26. 26. Check if the squid is cooked through.
27. 27. Season the soup with salt to finish.
28. 28. Serve the soup hot.

Nutrition per serving

• kcal: 323
• Protein: 46 g · Fett/Fat: 8 g · Carbs: 8 g