Fish soup Aglio Olio

Ingredients for 4 servings:

• 1 liter fish stock
• 1 salmon fillet(s) (wild)
• 3 fish fillets (turbot)
• 1 large zucchini
• 1 red bell pepper(s)
• 1 onion(s), red
• 2 cloves garlic
• 1 red chili pepper(s)
• 1 bunch of flat-leaf parsley
• 1 tbsp tomato paste
• some saffron threads
• 1 cl Liqueur (Hierbas), Spanish herbal liqueur, tastes strongly of anise, alternatively Noilly Prat
• ⅛ liter white wine
• 100 ml olive oil

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

Quickly prepared

Sauté the sliced ​​red onion in olive oil, briefly fry the tomato paste, and deglaze with the herb. Meanwhile, grind the saffron in a mortar and pestle and dissolve it in the white wine. When the herb is almost gone, add the wine and saffron, reduce briefly again, and pour in the fish stock. While everything is simmering, make a paste of the garlic, chili, and parsley, either in a mortar and pestle or in a blender. Add the chopped zucchini to the boiling soup and fry the peeled and chopped bell pepper separately in olive oil until soft. When the bell pepper is soft, add it to the soup, turn off the heat, and add the fish fillets, cut into coarse strips, to the soup and let it simmer for 2 minutes. Season with salt and pepper, serve in deep bowls, and drizzle with the garlic, chili, and parsley oil.