Fish soup with tomatoes and bell peppers

This is not bouillabaisse or ukha, but even winter tomatoes cannot detract from the spicy-sour grandeur of such a soup. You can use cod instead of perch, and replace the mixture of herbs with a ready-made seasoning for fish. The main thing is that the fish retains its structure during cooking.

Ingredients

• 400 g sea bass fillet
• 300 g pureed tomatoes
• 10-12 cherry tomatoes
• 2 sweet yellow peppers
• 2 medium onions
• juice of half a lemon
• 80 g butter
• 0.5 tsp. dried thyme, sage and tarragon
• salt, white pepper

Directions

1. Cut onion into half rings, pepper into quarters. In a saucepan with a thick bottom, fry the onion in 30 g of butter, 6–7 minutes. Add mashed tomatoes and 4 cups boiling water. Bring to a boil, 7 minutes. Remove from heat. Cut the cherry in half. Put them and pepper in a large saucepan with melted butter, add the herb mixture.
2. Chop the fish coarsely, season with salt and pepper. Add to cherry, stir. Close the lid, reduce heat, cook for 7 minutes. Turn fish over, cook for 3 minutes. Pour over the tomato mixture, add lemon juice, salt and pepper. Simmer under the lid until fish is cooked, 2-3 minutes. Sprinkle with thyme leaves and serve.