Scandinavian fish stew

Ingredients for 4 servings:

• 500 g fish fillet(s) (pike-perch fillet)
• 100 g North Sea crabs
• 2 shallots
• 2 cloves garlic
• 1 stalk(s) leek
• 1 carrot(s)
• 50 g celeriac
• 1 bay leaf
• 750 ml fish stock
• 125 ml orange juice
• 125 ml tomato juice
• some lemon juice
• 3 tbsp olive oil
• Tabasco
• pepper
• Salt
• Dill, fresh and finely chopped

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Finely slice the shallots and garlic, cut the leek into rings, and dice the carrot and celery. Heat the olive oil in a sufficiently large pot, sauté the vegetables and bay leaf. Deglaze with the fish stock, add the orange and tomato juice, and simmer for 8 minutes. Remove any remaining bones from the zander fillet, dice it, and let it simmer in the soup for 5 minutes. Season with lemon, Tabasco, pepper, and salt. Ladle the soup into 4 bowls and divide the shrimp and dill between the bowls. Serve with oven-fresh baguette.