Mediterranean Fish Soup in Tomato Sauce

👨‍🍳 Method

For the Tomato sauce

1. 1
   Heat the olive oil in a pot over medium heat.

   ⚙ Pan-fryingStovePot
2. 2
   Add the onion and fry 5–8 minutes, stirring now and then, until the onion is soft and translucent and starts to turn golden at the edges. If it browns too fast, lower the heat.

   ⚙ Adding to the hot fat and fryingStove

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
3. 3
   Add the garlic and fry about 30 seconds to 1 minute, just until fragrant. Don't let the garlic brown.

   ⚙ Adding to the hot fat and fryingStove

   💡Garlic burns quickly and turns bitter. Add it only after the onion has softened, over medium heat, and add the next ingredient as soon as it smells fragrant.
4. 4
   Add the pepper and fry about 3 minutes, stirring, until it softens.

   ⚙ Adding to the hot fat and fryingStove
5. 5
   Add the tomato paste, cumin and paprika and stir about a minute, until fragrant.

   ⚙ SimmeringStove

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.

To assemble

1. 6
   Pour the wine into the sauce and cook 5 minutes, until the smell of alcohol cooks off.

   Stove
2. 7
   Pat the fish pieces dry with paper towels and place it in the sauce, skin side down, and spoon some of the sauce over it. Cover and cook over medium-low heat 8–10 minutes, until the fish flakes easily.

   StoveLid

   💡Pat the fish dry and don't overcook it: wet fish thins the sauce, and overcooked fish dries out and falls apart.
3. 8
   Turn off the heat and sprinkle the parsley over the top.
4. 9
   Serve hot with bread.