Illes fish soup – simple, quick and filling

Ingredients for 2 servings:

• 400 g fish fillet(s), white-fleshed such as hake or cod
• 400 g white cabbage or pointed cabbage
• 3 dashes balsamic vinegar, lighter
• 800 ml vegetable broth, hot
• 1 tbsp oil or lard of your choice
• 1 large onion(s)
• 1 tsp, heaped paprika powder, possibly hot
• ¼ tsp, leveled curry powder
• 1 tsp caraway powder
• 1 pinch of chili powder
• Salt and pepper, freshly ground
• 1 garlic clove(s), more if desired
• ½ bunch parsley
• some dill
• possibly sour cream, with some starch flour to bind

Instructions

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

WW suitable, without tomatoes, potatoes, rice, pasta

Cut the fish into bite-sized pieces and spray with a little balsamic vinegar. Cut the cabbage into thin strips. Finely dice the onion and garlic. Finely chop the parsley and dill. Add the fat to the pan, add the onion and garlic, and fry briefly. Fry the onion with the paprika until translucent and add the white cabbage. Season everything with salt, caraway, pepper, chili, and curry powder and sizzle for 5 minutes. Add the fish fillet and the hot stock. Simmer on low heat for about 10 minutes. Season to taste, sprinkle with plenty of parsley and a little dill, and simply enjoy. If you like, you can stir a little starch into sour cream to thicken the liquid a little. If you like fish, you’ll also enjoy this uncomplicated preparation. My dishes are mostly suitable for WW, so the amount of fat and fish can be increased as desired.