This easy but fresh fish soup is full of tasty ingredients such as vegetables, macaroni, fish stock and shrimp. Also perfect as a light meal.
Cook the macaroni according to package directions and rinse with cold water. Cut the tomatoes crosswise on the bottom. Boil plenty of water in a pan and dip the tomatoes in it for a few minutes. You can see that the sheet is peeling off. Remove the tomatoes from the water and remove the skin completely. Then cut into cubes.
Fry the chopped onion in the olive oil and add the tomato puree after 2 minutes. Fry for another 1-2 minutes and then add the diced tomatoes. Cook for 2 minutes and then add all the stock. Bring to a boil and cook for 10 minutes.
Puree smooth with the immersion blender. Cut the bell pepper into cubes, peel the celery and also cut into pieces. Add both to the soup and cook for 5 minutes. Finely chop the parsley and add it to the soup along with the shrimp. Let it cook on low heat for 5-10 minutes. Add macaroni and black pepper to the fish soup for the last 2 minutes.
Tip: for a quick fish soup you can also use a can of diced tomatoes instead of fresh tomatoes.
Source: Leukerecepten by leukerecepten-nl.
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