Alberto's fish soup

Ingredients for 6 servings:

• 600 g fish fillet(s) as desired
• 6 shrimp(s)
• 2 carrots
• 2 onions
• 2 stalk(s) Celery, without leaves
• 2 garlic cloves
• ½ bottle of white wine, preferably Mosel-Saar-Ruwer
• 750 ml broth
• 4 tomatoes
• 1 bay leaf
• ½ orange(s), grated peel
• some lemon(s), grated peel
• some saffron
• 1 shot of vermouth (Martini Bianco) or Pastis
• 1 bunch parsley, flat
• 1 bunch of chives
• 4 potatoes
• Olive oil or clarified butter

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Very easy to prepare

Finely chop the vegetables and dice the potatoes. Fry the vegetables in a little fat for 2-3 minutes. Then add the potatoes and fry, stirring frequently. Pour in half a bottle of white wine and reduce slightly. Add the stock, tomatoes with skin, bay leaf, and orange and lemon zest; cover and simmer for about 10 minutes. Then puree everything thoroughly with a hand blender and strain through a sieve. Press the ingredients carefully in the sieve to retain as much of the aromatic stock as possible. Bring the reserved stock to a boil. Add a little saffron powder and a good splash of Martini Bianco. Cover and simmer for about 5 minutes. Now cut the fish fillets into bite-sized pieces and clean the shrimp. I used salmon, wolffish, cod, zander, plaice, king prawns, and North Sea crab for this recipe. Add the fish and shrimp, finely chopped parsley, and finely chopped chives to the stock. Bring to a boil, let it cook for one minute, immediately remove from the heat and let it steep, covered.