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  • 295 g grilled red bell peppers in a pot
  • 75 g chorizo cubes
  • 3 tsp dried oregano
  • 300 g sliced leek
  • 720 ml passata di pomodoro (tomato sauce)
  • 400 g lentils in a pot
  • 500 ml of tap water
  • 300 g of fresh pangasius fillets

Mediterranean soup with pangasius

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Imagine yourself on a French terras with this tasty Mediterranean panga soup.


4 persons


  1. Heat 1 tbsp oil from the bell pepper pot in a soup pan and drain the bell peppers in a colander. Bake the chorizo, oregano and leek for 2 minutes on a high heat.
  2. Meanwhile, cut the peppers into strips and drain the lentils. Add the bell pepper with the passata, lentils and water to the chorizo mixture. Let the soup cook for 8 minutes over medium heat. Stir regularly.
  3. Meanwhile, cut the fish into pieces and add to the soup. Let the soup cook for 4 more minutes. Season with pepper and, if necessary, with salt.

Combination tip: tasty with crusty bread (the dish is not gluten-free).

Source: AH

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