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🍲 Hearty Tomato Fish Soup with Shrimp

289 kcal · 30 min · 4 servings

Ingredients

• 1 onion
• 1 garlic clove
• 10 g ginger
• 8 tomatoes
• 1 tbsp olive oil
• 2 tbsp tomato paste
• 150 ml dry white wine
• 500 ml vegetable broth
• 400 g pureed tomatoes
• salt
• 1 pinch sugar
• cayenne pepper
• 300 g broccoli florets
• 400 g fish fillet (e.g. red snapper)
• 250 g shrimp (peeled and deveined)
• 1 tbsp lemon juice
• basil (for garnish)

Instructions

1. 1. Peel the onion, garlic, and ginger. Dice all three ingredients into very small cubes.
2. 2. Wash the tomatoes. Cut them into quarters, remove the core, and dice them as well.
3. 3. Heat oil in a pot. Add the onion, garlic, and ginger, and sauté until translucent.
4. 4. Stir the tomato paste into the onion mixture.
5. 5. Deglaze the mixture with wine and broth.
6. 6. Stir in the puréed tomatoes and the fresh diced tomatoes.
7. 7. Season the soup with salt, sugar, and cayenne pepper.
8. 8. Let the soup simmer on low heat for about 20 minutes. Stir occasionally until the tomatoes are soft and pulpy.
9. 9. If necessary, add a little more broth to achieve the desired consistency.
10. 10. Wash the broccoli. Place the florets in a steamer basket over the pot.
11. 11. Wash the shrimp and let them drain.
12. 12. Distribute the shrimp over the broccoli in the steamer basket.
13. 13. Steam the broccoli and shrimp in the closed pot with hot steam for about 5 minutes.
14. 14. Rinse the fish briefly and pat it dry.
15. 15. Cut the fish into bite-sized pieces.
16. 16. Place the fish pieces into the hot soup.
17. 17. Let the fish cook through on low heat for 4 to 5 minutes. Avoid boiling vigorously.
18. 18. Drizzle the steamed shrimp and broccoli with lemon juice and salt them lightly.
19. 19. Taste the soup and adjust seasoning if needed.
20. 20. Add the shrimp and broccoli to the soup.
21. 21. Serve the soup garnished with fresh basil.

Nutrition per serving

• kcal: 289
• Protein: 37 g · Fett/Fat: 7 g · Carbs: 12 g