Fine fish soup

Ingredients for 4 servings:

• 150 g fennel
• 150 g carrot(s)
• 75 g leek
• 1 small onion(s)
• 2 garlic cloves
• 500 g fish fillet(s), e.g. cod or redfish fillet
• 2 tbsp oil, e.g. olive or sunflower oil
• 1 liter fish stock or vegetable stock
• 100 g prawn(s), or shrimp
• Salt
• Pepper, freshly ground
• Cayenne pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

for guests

Cut the stalks off the fennel bulb just above the bulb, remove any brown spots and leaves, and trim the root ends straight. Wash the bulb. Peel the carrots, trim off the green parts and tips, and wash them. Remove the outer leaves from the leek, trim off the root end and dark green parts, halve the stalks lengthwise, and wash thoroughly. Drain the vegetables. Cut the prepared ingredients into fine strips. Peel and finely dice the onion. Peel and finely chop the garlic. Rinse the fish fillet under cold running water, pat dry, remove any bones, and cut into 2 1/2 cm cubes. Heat the oil in a saucepan. Briefly sauté the diced onion, garlic, and vegetable strips, stirring constantly. Add the fish stock or vegetable broth and bring to a boil. Add the diced fish fillet and simmer uncovered over low heat for about 8 minutes until cooked through. Rinse the prawns or shrimp under cold running water. Season the soup with salt, pepper and cayenne pepper, add prawns or shrimp to the soup and heat for another 2 minutes.