Fish soup with seafood

Ingredients for 4 servings:

• 2 shallots
• 2 garlic cloves
• olive oil
• 1 pack of seafood, approx. 350 – 450 g, frozen
• 200 ml wine, white or rosé or Prosecco
• 1 jar fish stock
• 500 g tomatoes, chopped
• 150 g fish fillet(s)
• e.g. sweet cream
• ½ bell pepper(s), green
• ½ bell pepper(s), yellow or red
• 1 small chili pepper(s), dried
• 1 tsp, heaped paprika powder, sweet
• Salt
• pepper
• dill

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

goes quickly

Dice the shallots and garlic cloves and sauté in olive oil. Add the seafood (thawed or frozen if you’re in a hurry) and sauté lightly. Deglaze with the wine. Add the chopped tomatoes and the glass of fish stock and simmer. Add the sweet cream. Season with the dried, crushed chili pepper, salt, pepper, and paprika. Slice the bell peppers and add them. Finally, cut the fish fillet into fairly small cubes and let it simmer in the soup until cooked through. Sprinkle with chopped dill before serving.