McMoe's Quick Fish Soup

Ingredients for 4 servings:

• 450 g fish fillet(s), frozen (e.g. salmon and pollock)
• 3 carrots
• 1 onion(s)
• 1 bulb(s) of fennel
• 1 tbsp olive oil
• 400 ml fish stock from the jar
• 500 ml vegetable stock
• 250 g dumplings (semolina dumplings from the refrigerated section)
• some salt
• some black pepper, freshly ground
• some parsley, flat, freshly chopped

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Thaw the fish fillets and cut into bite-sized pieces. Clean, peel, and rinse the carrots, then cut into small, thin sticks. Peel and finely dice the onion. Clean, rinse, and finely dice the fennel. Heat the olive oil in a large pot and sauté the carrots, onion, and fennel for about 4 minutes. Then add the fish stock and vegetable broth, bring to a boil briefly, and simmer over low heat for about 10 minutes. Then add the fish pieces and semolina dumplings to the soup and simmer over low heat for about 7 minutes until cooked through. Season the soup with a little salt and a few grinds of freshly ground black pepper, and sprinkle with chopped parsley. Serve with fresh baguette. Tip: Add some fresh tortellini, for example, with a ricotta and spinach filling, to the soup and let it cook in the soup.