Mediterranean fish soup

Ingredients for 4 servings:

• 800 ml fish stock
• 200 ml dry white wine (e.g. Pinot Grigio)
• 100 g onion(s), red, cut into strips
• 100 g carrot(s) cut into strips
• 50 g celery cut into strips
• 50 g fennel cut into strips
• 100 g red pepper(s), cut into strips
• 10 cocktail tomatoes
• 2 cloves garlic
• 100 ml olive oil
• 15 g tomato paste
• 400 g diced fish (Mediterranean fish, salmon and redfish also work well, cheaper and easier to get)
• 100 g shrimp tails or surimi (much cheaper, but not as tasty)
• salt and pepper
• Basil, fresh
• oregano
• Thyme

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Sauté the vegetable strips in olive oil. Add the tomato paste and finely chopped garlic cloves, deglaze with white wine, and reduce the wine slightly. Add the fish stock and cook until the vegetables are tender but still have a slight bite. Add the fish and shrimp and let it simmer until cooked through, season to taste, and serve in deep pasta bowls. For garnish, briefly fry the cherry tomatoes in hot olive oil and add them to the soup along with fresh basil. My tip: Rouille goes wonderfully with this. Pastis or Noilly Prat would also be a good alternative to the wine.