- 300 g red fish, Lanaras
- 300 g headless cod fish, Lanaras
- 2 medium-sized potatoes cut into cubes
- 1-2 onions, finely chopped
- 2-3 carrots cut into round slices
- A few cherry tomatoes
- Juice from one lemon
- 150 ml olive oil
- Salt and pepper
Pour the olive oil in a pot and add the onions, carrots, potatoes, cherry tomatoes, salt and pepper. Cook for 4-5 minutes over low heat and add water only to cover the vegetables. Cook for 15 minutes then add the defrosted red fish and cod. Add the lemon juice and cook for a further 15-20 minutes.
Tip: Your soup can be enhanced with the aromatic flavor of celery, fennel and ginger. To serve, sprinkle with parsley.