Fish and tomato soup


Soups come in all flavors. Why not try somtehing Mediterranean? Fish and tomato are two well recognized Mediterranean ingredient. Delicious!


3 T olive oil
1 onion (medium sized, finely chopped)
1 clv garlic (finely chopped)
1 cn tomato (chopped tomatoes)
2 c broth (fish broth or fish stock)
1⁄2 c rice (short grain)
1 lb fish (monkish or similar, diced)
2 T parsley (fresh parsley, chopped)
  seasoning (salt and pepper to taste)


  1. Heat oil in a saucepan and gently fry onion and garlic.
  2. Add the canned chopped tomatoes, tomato paste and fish stock. Season to taste and bring to the boil.
  3. Add the rice and simmer gently 5-10 minutes, until the rice is half cooked.
  4. Add the fish and parsley. Simmer until the fish is done, about 10 minutes more.
  5. Serve with chunky fresh bread.


To make a seafood and tomato soup substitute 1 pound diced fish with 1 pound raw prawns.

To make this soup with brown rice, cook the rice in water 30-35 minutes in boiling water, drain and add it to the soup, still warm, as indicated by the recipe. It will finish cooking in the soup.

4 servings
Preparation time
Cooking time
Total time
40 minutes