Soup from Skrei

1. Wash the fish, pat dry and cut the skin off with a sharp knife. Debone the fillet and cut into bite-sized pieces. Set the fish aside. Cook a stock from the sections and the skin. To do this, peel an onion, cut it in half and fry it without fat. Wash and roughly chop a carrot and add to the onion. Pour in one liter of water and season with salt, pepper, celery and bay leaves. Also cook the stalks of the leaf parsley. Let everything simmer for 30 minutes and pour through a sieve.
2. Peel and finely dice the second onion. Heat the butter and sweat the onions in it. Add the tomato paste and roast. Deglaze everything with the wine and simmer a little. Top up with the fish stock and puree well.
3. Clean or peel the carrots, parsnips and fennel and cut into thin strips, then add to the fish stock. Score the tomatoes crosswise, then dip them briefly in boiling water and peel them. Quarter the tomatoes, remove the stem and seeds, then dice and add to the soup. Season the soup with salt and pepper and cook the vegetables.
4. Just before the vegetables are done, add the fish to the soup, bring it to the boil briefly and then let it simmer at a low temperature. Possibly season again with a little lemon juice. Finely chop the herbs and pour over them and serve.

A notice:

1. If you don’t get a skrei, you can also use regular cod fillet.