Ingredients (5 servings). 200 g salmon fillet, cut into cubes, 200 g tiger shrimp (can be replaced with ordinary), 40 g olive oil. For tomato base: 40-50 grams of olive oil, 60 grams of onion, 1/2 medium carrots, 4-5 cloves of garlic, 500 grams of tomatoes in its own juice, 300 ml of water (or chicken broth), a few celery stalks, a couple of twigs fresh green basil, salt and sugar to taste. For chicken broth: 100 g chicken legs (or chicken breast), 1/2 medium carrots, 1/2 medium onions, a few stalks of celery, a few sprigs of parsley, 600-700 ml of water.
Instructions. For a start, boil chicken broth and tomato base for soup. Broth: chicken leg or breast pour cold water, add the parsley and cook over high heat. Bake carrots, onions and celery stalk in the oven (preheated to 200 ° C) for 10-15 minutes, then add to the pan. Bring the broth to a boil, reduce heat to low and cook for about an hour, removing the froth. Ready salted broth and strain through a sieve.
For the tomato base, finely chop the onion, carrot and stalk of celery, crush the garlic cloves with a knife. Rip off the leaves of green basil from the stem. In a saucepan in which you cook the soup, pour olive oil and fry the chopped vegetables in it for 2-3 minutes. Then pour water (or chicken broth) and bring to a boil. Reduce heat to low boil and simmer until vegetables soften. Then add the tomatoes in their own juice, basil leaves and bring to a boil. Remove from the stove, pour the soup into a blender and chop into puree. Then wipe the resulting mass through a sieve into another pan so that the base is tender and homogeneous.
Add salt and sugar to taste. Combine the tomato base with chicken broth and set on medium heat. In olive oil, fry the salmon fillet and shrimp. Transfer to a plate and pour hot soup. If desired, pour pesto over the soup.