Italian fish soup

Ingredients for 2 servings:

• 200 g salmon fillet(s)
• 200 g cod fillet(s)
• 4 prawns (giant prawns)
• 1 m.-large shallot(s)
• ¼ red bell pepper(s)
• 1 m.-sized carrot(s)
• 1 stalk(s) Celery
• 1 handful of rosemary and
• Thyme, fresh
• 2 bay leaves
• salt and pepper
• 1 pinch(s) sweetener (stevioside) or sugar
• 1 liter of water
• 1 tbsp olive oil

Instructions

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

Low in fat, healthy and delicious like in a restaurant!

Dice the shallot and bell pepper. Sauté in a non-stick pan with olive oil. When the shallots are browned, add the finely chopped tomato and a little of the water. Cook with the lid closed for about 5-10 minutes over medium heat. Then add the remaining water, the sliced ​​carrot, the finely chopped celery, and the fresh herbs (only the thyme and rosemary leaves). Season to taste with salt, pepper, and stevioside or sugar. Cook with the lid closed until the vegetables are cooked through (about half an hour over medium heat). Only then add the diced fish fillets and prawns to the pan and cook briefly. It’s best to remove the pan from the heat when the fish is medium-rare, as it will still have a lingering flavor and will otherwise taste dry.