Vegetable soup and seasonal hake

The seasonal vegetable and hake soup is a light and simple dish that nourishes and comforts at the same time. Well, there is nothing more homey and hot than a soup, regardless of the season. Among the fruit and vegetables in season in June, which can be found in this tasty meeting with hake, there are tomato, courgette, pepper, onion, garlic, potatoes, celery and leek. Together, fried, seasoned and dipped in fish broth, they can quickly prepare a delicious and unforgettable soup. This recipe is made with ingredients that we all have in the pantry, 100 percent natural and rich in nutrients.

The soup is present in all cultures and it is practically impossible to imagine who invented it first, and if the fire is prior to Homo sapiensAs it turns out, soup almost certainly is too, because the second thing a human being must have thought of after inventing fire must have been a good soup. What we can trace is the origin of the word, from Latin suppawhich in turn would be a Latinization of a West German word, supthe name that the Germanic peoples gave to a broth with pieces of bread, and which was incorporated into Latin around the fifth century of our era.

Ingredients:

  • ½ kilo of hake
  • 1 ripe tomato
  • 1 large onion
  • 1 red pepper
  • 1 large carrot
  • 1 leek
  • 2 potatoes
  • 1 courgette
  • 2 cloves of garlic
  • 1 stalk of celery
  • salt
  • Pepper
  • Parsley
  • Olive oil
  • 2 liters of fish broth
  • How to prepare seasonal vegetable and hake soup:

    1. Clean and cut into cubes brunoise tomato, garlic cloves, onion and pepper. Reserve.
    2. Intrude squares mediate the carrot, potatoes, courgette, leek and celery stick. Also cut into medium pieces the hake.
    3. In a pot add and heat the olive oil and fry the tomatocloves of garlic, onion and pepper. Then add the fish brothfollowed by the rest of the diced vegetables pieces.
    4. Let the vegetables cook a little and season to taste.
    5. Cook for about forty minutes, when 20 are missing, add the hake (add a glass of water if the broth level drops too much).
    6. Correct the final salt point. When serving on the plate sprinkle parsley.

    Allow yourself the pleasure of preparing this seasonal vegetable and hake soup and accompany it with toasted or fried garlic bread, which in these proportions is enough for four people. And if another comes along, you just have to add a little more water to the soup.