Clear soup with fish and mixed vegetables

Ingredients for 4 servings:

• 1 bunch of spring onions, sliced, some extra greens
• 2 garlic cloves, chopped
• 2 bay leaves
• olive oil
• Salt and pepper, sugar
• Nutmeg, grated
• 2 small zucchini, quartered and thinly sliced ​​or
• 2 fennel, quartered and thinly sliced
• 3 tomatoes, peeled, pitted, chopped (possibly from a can)
• 500 g mixed fish fillet(s) (salmon, cod, hake, haddock, etc.)
• 150 g crabs, cooked, peeled
• some mussels, cleaned (optional)
• lemon juice
• dill
• 250 ml dry white wine
• 1 shot of vermouth (Noilly Prat), alternatively sherry, very rock
• 650 ml fish stock, alternatively broth as desired

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

In a large pot, fry the onion rings and garlic in hot olive oil with the bay leaf. Add the zucchini or fennel slices and fry. Deglaze with Noilly Prat, pour in the white wine, and simmer briefly (3-4 minutes). Add the diced tomatoes, season with salt, pepper, a pinch of sugar, and nutmeg. Add the fish stock and simmer for a further 15 minutes. Meanwhile, chop the fish fillets into bite-sized pieces, season with salt and pepper, and drizzle with lemon juice. Add them to the soup along with the prawns and let stand for another 5 minutes. Season the soup again and serve sprinkled with dill and green onions. Serve with fresh baguette and a dry white wine.