Fish and Veges in Tomato-based broth

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I cooked this last time that is why I call this Mother's Day Soup in my instagram post. Actually, this was my ambitious attempt to make French's bouillabaisse, Italian's Cioppino or Mediterranean soup. Of course, if the history of bouillabaisse is to be checked, it is not that grand because they make soup out of parts of fish that is not bound to the market.  If I will name this soup, I want to call this.. Farmer and Fisherman's soup

Blue Marlin, sliced to matchbox serving size
Salmon, sliced to matchbox serving size 
onions
garlic
Carrots
Bellpeppers
potatoes
cauliflower
brocolli
Tomato paste
Tomato sauce
salt and pepper
spices: turmeric powder, chili powder, cayenne, cumin, paprika dissolved in 1 C water.
another cup of water, if needed.
 
How to: Preheat oven to 180C for 10 minutes. In a dutch oven, arrange the onions and garlic and vegetables and fish add the tomato paste and tomato sauce and a cup of water where the spices are dissolved. add salt and pepper just enough to taste. Add more water to adjust consistency of tomato broth. Put the Dutch oven in the oven and let cook for 30 minutes. Remove from oven and check taste, adjust with salt and pepper.


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