Frozen Seafood Soup
You will need
- - one very large head of onions;
- - one medium-sized Bulgarian pepper;
- - celery stalk;
- - a pair of garlic cloves;
- - One jar of tomatoes in its own juice, half liter;
- - one bay leaf;
- - One teaspoon of a mixture of oregano and thyme;
- - One onion of fennel;
- - one large potato;
- - three hundred grams of seafood mix.
Onions, Bulgarian pepper and celery are cut very finely. Fry all the vegetables together in a frying pan for nine to fifteen minutes, add the fennel to them and continue to fry for a few more minutes.
Spices, cut into large cubes of tomatoes, are added to the roasted vegetables and slightly salted. Pour the mixture with water and stew for thirty minutes on a small flame.
Potatoes are peeled, cut into small cubes, spread into a pot of vegetables and cook until softened.Then add a mixture of seafood, chopped fennel, garlic, turn off the heat and leave the dish to infuse for ten minutes.
The finished soup is poured into plates, sprinkled with chopped greens and served to the table.
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