Daniel's fish soup

Ingredients for 2 servings:

• 1 large onion(s)
• 4 garlic cloves
• 1 large leek(s)
• some butter
• some flour
• 4 carcass(s) of fish, e.g. B. Zander
• ½ lemon(s), sliced
• 150 g fish fillet(s), e.g. pollock
• n. B. sugar
• n. B. Salt
• 2 tomatoes
• 1 ½ bell pepper(s), red

Instructions

Working time approx. 20 minutes; Rest period approx. 1 day; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 day 1 hour 50 minutes

Clean the onion, garlic cloves, and leek. Roughly chop the green parts of the leek, onion, and garlic cloves and sauté in butter. Sprinkle with flour and stir. Layer the fish carcasses on top and fill with hot water (approximately enough for the soup). Add the lemon slices and season with salt. Let it simmer for at least 1 hour, seasoning with salt if necessary, to create a rich stock. Strain the contents of the pot through a sieve. Cut the fish fillet into pieces and simmer in the heated, but not boiling, stock until cooked through. Add any edible parts of the carcasses, such as the cheeks, to the stock. Let it cool and refrigerate for 24 hours. The next day, put some of the stock, if it has solidified, into a small saucepan, ideally without any fish pieces. Cook the remaining vegetables in pieces or rings (first add the bell peppers, then the white parts of the leeks, and finally the tomatoes) until tender. Season with salt and add a little sugar (about 2 level teaspoons) for a slightly sweeter flavor. Shortly before the vegetables are finished cooking, heat the stock with the fish pieces (do not boil). Add the cooked vegetables and their liquid to the stock and season again with salt and sugar (another 2 level teaspoons).