Mediterranean fish soup

Ingredients for 4 servings:

• 500 g fish fillet(s), e.g. pollock fillet
• 200 g shrimp(s)
• 2 yellow bell peppers
• 4 tomatoes, ripe
• 2 onions
• 2 cloves garlic
• 2 bay leaves
• 500 ml vegetable broth or fish stock
• 1 large potato(s)
• 1 bunch of dill
• olive oil
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Cut the fish and vegetables into bite-sized pieces, finely dice the onions and garlic. Set aside half each of the fish, tomatoes, and bell peppers (yellower ones look better in the soup). Heat the olive oil in a large pot, sauté the onions and garlic until translucent, then add half of the fish, tomatoes, and bell peppers, along with the potato pieces and bay leaf, and deglaze with vegetable stock. Simmer until the potato pieces are tender, remove the bay leaf, and puree everything finely. Season with salt and pepper. Then add the remaining bell peppers and shrimp and let them simmer. Then add the remaining tomatoes and fish and let them simmer. Finally, season with dill to taste and serve. Serve with baguette.