fish soup

Ingredients for 4 servings:

• 1 ½ liters of fish stock
• 300 g fish fillet(s) (e.g. salmon or similar)
• 150 g mussel(s) (mussel meat) of your choice
• 150 g prawn(s), peeled, cleaned
• 150 g squid(s), cut into rings
• 2 onions
• 2 garlic cloves
• 2 bell peppers, red
• 3 m.-sized tomatoes, diced
• 50 g parsley, fresh
• 50 g basil, fresh
• 1 pepper, red
• 1 tbsp capers
• 30 ml olive oil

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Wash and chop the basil and parsley, peel and dice the onions. Peel and dice the garlic cloves. Clean and peel the bell peppers, remove the seeds, and dice the flesh into 1 cm cubes. Deseed and dice the chili peppers. Sauté everything together in olive oil for about 5-10 minutes until lightly golden. Add the mussel meat, shrimp, and squid rings and sauté for another 3-4 minutes. Add the fish fillet, diced into 3 cm cubes, and carefully fold in. Add the peeled and diced tomatoes. Now top up with a good 1 liter of fish stock and simmer over very moderate heat for about 20-30 minutes. Add the capers. Season with salt and pepper and serve in soup bowls. This goes best with crispy slices of baguette and a cool wine.