👨‍🍳 作り方

1. 1

   Season the fish pieces with salt and pepper.

   💡 プロのコツ: Seasoning the fish beforehand enhances its flavor.
2. 2

   Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onions and cook until softened, about 5-7 minutes.

3. 3

   Add the minced garlic and grated ginger and cook for 1 minute until fragrant.

4. 4

   Stir in the tomato paste and cook for 1 minute, stirring constantly.

5. 5

   Add the diced tomatoes, fish stock (or water), carrots, potatoes, bay leaf, and thyme. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.

6. 6

   Add the shredded cabbage and cook for another 5 minutes until slightly tender.

7. 7

   Gently add the seasoned fish pieces to the soup. Cover and simmer for 8-10 minutes, or until the fish is cooked through and flakes easily.

   💡 プロのコツ: Be careful not to overcook the fish.
8. 8

   Remove the bay leaf. Season the soup with salt and freshly ground black pepper to taste.

   💡 プロのコツ: Taste and adjust seasoning carefully.
9. 9

   Ladle the soup into bowls and garnish with fresh chopped parsley.