fish soup

Ingredients for 6 servings:

• 1 bunch of soup vegetables
• 100 g peas
• 1 vegetable onion(s)
• 1 ½ liters of water
• 3 potatoes
• 1 bulb(s) of fennel
• 3 garlic cloves
• 125 g cod fillet(s)
• 125 g fish fillet(s) (plaice)
• 200 g fish fillet(s) (pollock)
• 125 g fish fillet(s) (wild salmon)
• 150 g mussel meat (comb)
• 250 g king prawns, tails
• ½ jar dried tomatoes in oil
• salt and pepper
• chili sauce
• Parsley
• ½ liter dry white wine
• some saffron

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 20 minutes

Dice the soup vegetables and 1/2 a vegetable onion, and make a broth with the peas and water. Dice the potatoes and boil. Set the broth and potatoes aside. Dice the fennel bulb and 1/2 a vegetable onion, chop the garlic, and fry everything together. Cut the fish fillets into bite-sized pieces and fry briefly, then deglaze with the dry white wine. Pour in 1-1.5 liters of vegetable broth, add the saffron, and season with salt and pepper. Add the scallops and shrimp to the soup and simmer for 10-15 minutes. Cut the sun-dried tomatoes into strips and stir them into the soup with the oil. Lightly stir in the potatoes and vegetables. Finally, season with chili sauce, salt, and pepper, and sprinkle with the chopped parsley and chopped fennel greens.