Fish fillet soup with dill – a soup in the list of cancer fighting recipes

Fish fillet soup with dill

Dill is considered a cancer fighting food. It is advised to be used regularly in the menu of many people who are healthy with hope to prevent cancers and who are in the time of fighting disease thanks to healthy food. Combine dill simply in some soup such as fish soup with dill, it takes from you not so much time for preparing or cooking. Beside this recipe does not request complicated ingredients so you may cook it anytime.

In the food history, dill is one of the high valued herbs for aroma and prevention and cure. This herb still maintains that power until the modern time as a cancer fighting food in the food list for health and disease prevention. It is not difficult to know different articles in the health categories today with evidence from researches mentioned about dill with human health and cancer prevention or fighting. This herb is arranged in the list of anti-cancerous properties. It is believed that dill may help to restrain the tumor cells in the human body effectively.

It is not only to be focused as a cancer fighting food, but in culinary generally the dill has been used today widely in fish recipes by its aroma. It is loved as a very typical herb in many kitchens in the world because it may help to reduce the fish smell and contribute the typical flavor to the dishes.

Dill in the fish fillet soup is easy to be combined but it is still very characteristic although there are some other spices and herbs such as shallot and peppercorn used together. You may increase or reduce the amount of dill in the dish. It still helps to balance the soup as your taste with the typical aroma which is not changed so much.

Prepared and cooking time: 20 minutes

Serve: 2 servings

  • 120 g tomatoes, sliced
  • 80-120 g fish fillet, cut into 2 – 3 cm pieces, thinly
  • 400 ml water or broth
  • 1 – 1.5 teaspoons of salt, depend on your taste
  • 1/3 teaspoon of sugar
  • 1/3 teaspoon of black peppercorn crushed or ground
  • ½ teaspoon of shallot, sliced thinly or chopped fine
  • 1 teaspoon vegetable oil
  • 30-50 g dill, cut partly
  • Heat the sauce pan, add vegetable oil and fry shallot until it turns to slight brown. Pour water in the sauce pan. Boil it and add the salt.
  • The water is boiled, add the tomatoes. When the soup water is boiled again, add sugar. Taste if it suits your flavor.
  • Add fish fillet and wait for 4-5 minutes or until it is cooked.
  • Turn off the cooker, add peppercorn and then dill. Spoon the soup into a deep bowl and serve warmly.