Fish Soup Ancona

Cut the tomatoes crosswise on the round side, put them briefly into boiling water, then cool them and peel them.

Remove the stalks in the form of wedges. Cut the tomatoes in half lengthwise, remove the seeds and cut into wedges. Peel the onion and then also cut lengthwise into narrow wedges. Peel the garlic and cut into narrow slices.

Heat half of the oil in a frying pan. Sauté the onions and garlic at a very moderate temperature. Add a dash of clear soup, put a lid on the frying pan. Sauté onions and garlic for 12 minutes, stirring occasionally. The onions must not take color.

Sprinkle the paprika powder on top, stir and sauté briefly. (Be careful not to overcook or the powder will taste bitter). Transfer everything into an ovenproof saucepan.

Add the tomatoes and season with cayenne pepper, salt and sugar. Pluck the basil leaves and put them on the tomatoes. Rinse the fish chops with salt and place them on the basil leaves.

Pour the rest of the clear soup over them.

Cook the fish soup in a heated oven at 200 °C for 20-25 minutes.

Bring to the table in the saucepan. Season with the remaining olive oil beforehand.

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