Fish soup

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  • Olive oil: 4 tablespoons
  • Onions: 2
  • Garlic: 4 teeth
  • Green pepper: 1/4
  • Salsa: 1 branch
  • Tomato great: 1
  • Potatoes: 3
  • Filestes hake, frozen: 250 g
  • Extract of tomato: 6 tablespoons
  • Mass elbow: 100 g
  • Coriander: 1 sprig


Stirfry the onion and garlic in the olive oil. Add the chopped parsley and pepper into strips and let it cook a little.

Add the tomatoes and about 2 liters of water.

When it comes to the boil stir in the potatoes cut into small cubes, the fish - can take advantage of the remains of fish baked, and with no skin or pimples, and, in this case, use the water to bake the fish - the extract of tomato and mass elbow.

Bring to the boil, stirring occasionally with a wooden spoon.

When you are almost ready, add the chopped coriander.

Serve hot.

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