Spicy fish Soup

1 cup lean white fish fillets, skin

2 large tomatoes, peeled and chopped or

1 cup canned tomatoes, no added salt and bone removed 1 medium onion, chopped

1 clove garlic, crushed 216 cups fish stock, fat free pinch allspice pinch tumeric good pinch saffron

1/2 teaspoon paprika

Place the onions, garlic and 1/2 1/2 cup stock into 1/2 large, deep, microwave-safe dish. Cover.

Microwave on high for 6 minutes Stir at least two times during cooking.

Process the cooked onion mixture and tomatoes, using the cutting blades, until pureed. Return to the dish, add the remaining ingredients and stir in well. Cover.

Microwave on medium high for 2 to 3 minutes Stir two times during cooking. Allow to stand for 1/2 further 1 minute.

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Post tags, spicy fish soup jamie oliver, spicy fish stew korean, spicy fish stew nigella, spicy seafood stew.

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