Fiery pangasius soup

Ingredients for 4 servings:

• 500 g fish fillet(s) (pangasius fillet)
• 1 onion(s)
• 1 small can of mushrooms
• 1 bell pepper(s), red
• 1 bell pepper(s), yellow
• 1 tomato(s)
• 1 cup of sweet cream
• 1 tbsp, clarified butter
• 600 ml vegetable broth (instant)
• some salt and pepper
• some lemon juice
• 1 chili pepper(s)
• Parsley, fresh

Instructions

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

Fish soup of a special kind

Heat clarified butter in a saucepan. Finely dice the onion and red bell pepper and sauté with the mushrooms. Add the finely chopped chili pepper and top up with vegetable stock and cream. Cut the fish into bite-sized pieces, drizzle with lemon juice, season with salt and pepper, and add to the pan. Simmer for 10 minutes over low heat until cooked through. Finely chop the yellow bell pepper, tomato, and parsley and divide among the plates before serving.