Fine fish broth

Ingredients for 4 servings:

• 1 small carrot(s)
• 1 small onion(s)
• ½ small fennel bulb(s)
• ½ stalk(s) celery
• 1 small garlic clove(s)
• ½ leek(s), the white part
• 1 tsp olive oil
• 500 ml vegetable stock
• 1 star anise
• n. B. Sea salt, fine
• some saffron threads, or some ground
• 250 g fish fillet(s), e.g. salmon, cod, redfish
• e.g. cayenne pepper
• 250 ml water
• pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

Wash and trim the vegetables if necessary. Then cut them into very fine cubes. Heat the olive oil and sauté the vegetables. Deglaze with the stock and water. Then add the star anise, a pinch of salt, and the saffron. Simmer gently for about 15 minutes. Rinse the fish fillets, check for bones, and cut into pieces. Roll them up if desired and secure with toothpicks. Once the vegetables are al dente, add them and continue cooking in the stock over medium heat for 5-6 minutes. Season the stock with salt and pepper before serving. Serve in warmed plates or cups, if desired. If rolled, you can remove the toothpicks first. I like it with garlic bread or baguette.