17 Best Korean soup recipes
Ingredients
- 1 tbsp olive oil
- 1 small onion chopped
- 1 small green pepper
- 2 medium carrots
- 1 garlic clove
- 1 can 15 ounces tomato sauce
- 1 can 14-1/2 ounces diced tomatoes
- 3/4 c white wine
- 1 bay leaf
- 1/2 tsp dried oregano
- 1/4 tsp dried basil
- 1/4 tsp pepper
- 3/4 lb salmon fillets
- 1/2 lb uncooked medium shrimp
- 3 tbsp minced fresh parsley
Instructions
- In a large pan, heat the oil and cook the chopped onion and pepper until soft.
- Once soft, add in the carrots and garlic and cook for another couple of minutes.
- Add the tomato sauce, tomatoes, herbs, seasonings, and wine and stir until fully combined.
- Bring the mixture to a boil and once boiling, turn the heat down to a simmer, cover and leave to cook for 30 minutes.
- Add the salmon, shrimp and parsley, stir, cover again and cook for 7-10 minutes (the shrimp should be pink and the salmon flakey).
- Remove the bay leaf and serve the soup into deep bowls and enjoy!