Daphne's Sicilian Fish Soup

Ingredients for 4 servings:

• 2 onions, finely diced
• 1 large carrot(s), finely sliced
• 1 m.-large fennel, finely chopped
• 1 large can of tomatoes
• 2 garlic cloves, very finely diced
• 500 ml fish stock
• 200 ml dry white wine
• 1 tsp sautéed thyme
• 1 bag of saffron
• 400 g fish fillet(s), firm flesh
• 4 king prawns, peeled
• 1 orange(s), freshly squeezed juice
• 100 ml sour cream
• Salt and pepper, black from the mill
• a few stalks of curly parsley, finely plucked

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

refined with orange juice

Clean the vegetables and chop them as directed above. Combine the first 9 ingredients in a pot, bring to a boil, and simmer gently for about 15 minutes, until the vegetables are tender. Then add the bite-sized fish fillet (I usually use pike-perch, monkfish, sea bass, and salmon for its beautiful color) and the shrimp. Let it simmer in the soup for 5-7 minutes (do not boil!). Then stir in the orange juice and season with sour cream, salt, and pepper. Serve generously sprinkled with parsley. Serve with fresh baguette and a dry white wine.