How to make
Chop the onion finely and braise it in the olive oil until golden. Grate the carrot finely and add it to the onions. Fry for 3 min. while stirring nonstop.
Parboil the tomatoes with hot water, put them in cold water and peel. Dice them and add them to the onions/carrot.
Saute for 8 min. on low heat. Pour in 8 1/3 cups (2 L) of hot water. Peel the potatoes and dice them. Once the mixture comes to a boil, add the potatoes and boil 10 min.
Chop the fish coarsely and add it to the soup. Add the cream, salt and black pepper. Keep boiling the soup until the potatoes soften. Serve immediately.
