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Ingredients :
500 g skinned white fish
60 gm chopped shrimps
5 tablespoons olive oil
1 onion, chopped
1 leek, chopped
3 cloves garlic, chopped
2 carrots, chopped finely
1 canned chopped tomato
3 tablespoons tomato puree
3 cups water
1 tablespoon chopped parsley
1/2 tablespoon dried thyme
1/4 cup natural yogurt
Salt and pepper to taste
Method :
Wash and pat dry the fish with kitchen
towel. Then cut into small pieces. Heat a wok with oil. Add in the
garlic, onions, carrots, and chopped leeks. Fry till tender. Add the chopped tomatoes
and tomato puree and allow to simmer for 15 minutes. Add the stock or water,
parsley, thyme and fish. Cover and simmer for 10
minutes. Stir in the yogurt and
reheat without boiling. Serve hot in individual
soup bowls. Garnish with the chopped
shrimps.
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