Fish Soup


2-3 portions

1 lb. of Fish (salmon, tuna, cod)
2 Shallots
4 Cloves of Garlic
1 Red Chili
Butter or Coconut Oil for frying
3 cups of Water
3 tbsp of Fish Stock
1 tbsp of Tomato Puree
Fresh Parsley to taste
1/2 cup of Cream
Shrimp for garnish

Recipe Steps

Dice onion, garlic and chili and add to a heated pan with butter or coconut oil. Add water, fish stock and tomato puree. Let simmer for 15 minutes. Add cream. Dice the parsley and cut the fish into big chunks. Place fish and parsley in the pan. Let simmer for 5 minutes. Garnish with shrimp. Serve with aioli.