Canned Fish Soup in Tomato Sauce
Quick, budget-friendly, yet delicious. Perfect for lunch! Canned fish soup in tomato sauce is made in no time and will save the day when you need a tasty, hearty meal fast. Adding canned fish to a simple rice soup completely transforms its flavor. Your family will love it.
Updated : 14 August, 2025
Easy
About 20 min.
Ingredients
250 grams
Canned fish
2 liter
Water
120 grams
Rice
200 grams
Potato
1
Carrot
1
Onion
2 tablespoon
Tomato paste
1
Laurel leaf
5
Allspice
to taste
Salt
Decorating
to taste
Parsley
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
You can use any canned fish: sprats, saury, mackerel, etc. I’m using mackerel. Rice can be replaced with vermicelli, noodles, or other grains such as millet or buckwheat.
Step 2
Rinse the rice thoroughly until the water runs clear.
Step 3
Peel the potatoes and cut them into medium cubes.
Step 4
Peel the carrots and grate them on a coarse grater.
Step 5
Chop the onion into small cubes.
Step 6
In a pot, place potatoes, carrots, onions, and rice. Add a bay leaf, allspice berries, and salt.
Step 7
Pour in 2 liters (about 8 ½ cups) of water. Adjust the exact amount to your preference depending on how thick you want the soup. Place the pot over medium heat and bring to a boil. Cook, stirring and skimming foam, for about 20 minutes until the rice and vegetables are done.
Step 8
Add the canned fish with tomato sauce and tomato paste, and stir. You can replace tomato paste with canned tomatoes, fresh tomatoes, or ketchup. Taste the soup and add more salt if needed. Simmer gently for another 5 minutes.
Step 9
Remove the pot from heat, cover, and let it sit for about 10 minutes.
Step 10
Ladle the soup into bowls and sprinkle with chopped herbs. Enjoy!