Fish soup with fennel

Ingredients for 2 servings:

• 250 g redfish fillet(s) (or ling)
• 1 bulb(s) of fennel
• 1 carrot(s)
• 1 piece(s) ginger (small piece)
• 1 tsp olive oil
• ½ liter broth
• 1 tbsp soy sauce
• 1 tbsp coriander greens, chopped
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash the fish fillet, pat dry, and cut into cubes. Drizzle with lemon juice, then season with salt and pepper. Trim, wash, and finely slice the fennel and carrot. Peel and finely chop the ginger, and sauté in hot olive oil. Add the fennel and carrot and fry briefly. Pour in the broth and simmer for about 15 minutes. Add the fish fillet to the soup and let it simmer for 5 minutes. Season to taste with soy sauce, salt, and pepper. Finally, add the coriander.