Tomato and sole fish soup

Method

1. 01

   Step 1

   Thaw the sole fillet in advance, wash it, pat it dry with kitchen paper, and then cut it into 1.5 cm square pieces.

   

2. 02

   Step 2

   Place the cut sole fillets in a container, add a tablespoon of olive oil, chopped ginger, and freshly ground black pepper, and marinate for about 15 minutes.

   

3. 03

   Step 3

   Make a cross-shaped cut on the top of the tomato, blanch it in boiling water for about 20 seconds, remove it, peel off the skin, and cut it into chunks. Mix cornstarch with water to make a cornstarch slurry, and chop the scallions.

   

4. 04

   Step 4

   Boil water in a pot, add the marinated sole fillets and blanch until they change color, then remove them from the pot.

   

5. 05

   Step 5

   In a separate pan, heat some olive oil, then add the tomatoes and stir-fry over medium-low heat until they release their juices.

   

6. 06

   Step 6

   Add tomato sauce and continue to stir-fry until the sauce thickens.

   

7. 07

   Step 7

   Next, pour in a small bowl of water and bring it to a boil over low heat.

   

8. 08

   Step 8

   Add the blanched sole fillets and cook for about two minutes.

   

9. 09

   Step 9

   Add salt and a little sugar to taste, then pour in cornstarch slurry and stir well.

   

10. 10

    Step 10

    Turn up the heat and cook until the broth thickens, then sprinkle in chopped green onions and turn off the heat.

    

11. 11

    Step 11

    A sweet and sour tomato and sole soup with a tender texture is ready. It's so delicious that it's simply irresistible!