Fish soup "Klabautermann"

Ingredients for 4 servings:

• 1 liter fish stock, preferably homemade
• 300 ml dry white wine
• 250 ml tomatoes, pureed
• 400 g fish fillet(s), depending on market conditions and preferences
• 1 tbsp, heaped tomato paste
• 1 large carrot(s), cut into thin half slices
• 1 small fennel bulb(s), cut into thin strips
• 3 stalk(s) celery, cut into pieces
• 2 small onions, diced
• 1 small bell pepper(s), red or yellow, cut into pieces
• some cocktail tomatoes, quartered
• 2 cloves garlic, finely chopped
• 30 ml rapeseed oil
• 4 cl Noilly Prat
• 1 tsp sugar
• 1 tsp, heaped thyme, dried
• 1 tsp, leveled rosemary needles, dried and crushed
• 1 tsp Allspiceón de la Vera picante
• some saffron threads
• Salt
• Black pepper, freshly ground
• e.g. parsley, flat-leaf, chopped

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

a fish and vegetable soup, based on the recipe from our favorite fish restaurant

Wash and trim the vegetables, and cut into small pieces or strips. Check the fish for bones and cut into small cubes. Heat the oil in a pan and fry the onions and vegetables (without the peppers). Be careful, the vegetables should only take on a slight browning. Add the tomato paste and sugar and fry briefly. Add the paprika, herbs, and garlic, deglaze with white wine, reduce the heat slightly, and top up with the passata and fish stock. Simmer for about 20 minutes. Add the pepper pieces and saffron, season with salt and pepper, and simmer for another 15 minutes. Add the Noilly Prat and the fish pieces and let it simmer for a few more minutes. Ladle into warmed bowls, sprinkle with chopped parsley, if desired, and serve with crusty baguette. For a more luxurious twist, you can add some king prawns to the soup or fry them, or alternatively, add a scallop to the hot soup.