Colorful fish soup

Ingredients for 4 servings:

• 2 onions
• some flour
• 40 g margarine
• 600 ml vegetable stock
• 400 ml fish stock
• 250 soup vegetables
• 2 tomatoes
• 1 tsp mustard
• 1 tbsp tomato ketchup
• Salt
• 3 tsp capers, small
• 250 g fish fillet(s) (monkfish)
• 250 g fish fillet(s) (tilapia)
• 2 tbsp parsley, fresh
• 2 tbsp dill, fresh
• 4 tbsp sour cream
• 4 slices of white bread

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Dice the onions and fry in the margarine until golden brown. Dust with flour and deglaze with the broth and stock. Finely dice the soup vegetables and tomatoes and add both. Season with ketchup and salt and simmer for 5 minutes. Now add the washed and roughly diced fish fillet and cook over low heat for a few minutes until cooked through. Just before serving, stir in the mustard and add the capers. Stir in the finely chopped herbs and divide the soup among serving plates. Toast the white bread, cut into round shapes, place them on top of the hot soup, and serve with a dollop of sour cream on top.