Spicy fish soup

Ingredients for 4 servings:

• 400 g redfish fillet(s), frozen
• 2 onions
• 3 tbsp oil (olive oil)
• 2 cloves garlic
• 2 green bell peppers
• 2 red bell peppers
• ½ tsp salt
• pepper
• 125 ml wine, white, dry
• 750 ml vegetable broth (instant)
• 1 tbsp lemon juice
• 1 tbsp sugar
• 1 tsp cayenne pepper
• 2 bay leaves
• 1 tsp marjoram, dried
• 1 tsp thyme, dried

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Thaw the fish. In the meantime, peel and finely chop the onions and garlic, and fry them in hot olive oil. Halve, wash, deseed, and slice the peppers. Add the vegetables to the onions and simmer. Pour in the wine and vegetable stock and season with the remaining spices. Simmer gently for about 20 minutes. Finally, add the lemon juice and sugar and reduce the heat. Rinse the fish fillet and pat dry, cut into bite-sized pieces, and let it simmer in the stock for about 10 minutes.