St. Peter’s Fish with Creamy Tomato and Leek Vegetables

Briefly scald and peel the tomatoes, then cut into quarters, remove the core and cut into bite-sized pieces.

Cut the leek greens into thin slices and boil for one minute, rinse in cold water and squeeze well.

Bring Rama Cremefine and the vegetable soup to a boil, add the leek greens, a sliced garlic clove, flour and some thyme, bring to a boil once. Puree with a hand blender until the sauce has a nice green color, then strain through a fine sieve.

In this sauce, cook the sliced whites of the leeks until soft, add the tomatoes and remove from the heat.

Salt and pepper the fish fillets and press them in flour on one side.

Fry with this side first in a pan with olive oil, turn and finish on low heat. Serve with the vegetables.

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