fish soup

Ingredients for 3 servings:

• 2 tbsp extra virgin olive oil
• 500 g fish heads and/or fins
• 1 onion(s)
• ½ bunch soup vegetables
• 2 bay leaves, fresh
• 6 juniper berries, crushed
• ½ tsp black peppercorns
• 1 tbsp vegetable stock powder
• 1 egg white
• Salt
• 100 g cod fillet(s) without skin
• 100 g pike-perch fillet(s) without skin
• 100 g salmon fillet(s) without skin
• 1 tbsp fish seasoning
• 1 large carrot(s)
• 1 piece(s) zucchini (approx. 10 cm)
• 1 handful of ground elder, alternatively parsley, chopped

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 3 hours 50 minutes

Heat oil in a pan and fry the fish pieces. Peel and roughly dice the onion. Add it to the fish along with the diced vegetables (leek, carrot, celery, parsley), bay leaves, juniper berries, peppercorns, and vegetable stock powder. Pour in enough water to cover everything. Bring to a boil, then simmer gently over low heat for about 2 hours. Drain and reserve the stock, discarding the fish pieces and vegetables. Whisk an egg white into the reserved stock. Bring back to a boil until the egg white has absorbed any suspended solids. Strain through a cheesecloth, then add water to the cleared stock to make 750 ml and add salt. Cut the cod, zander, and salmon into bite-sized pieces and mix with the fish seasoning. Chill for about 1 hour. Peel the carrot and cut it into fine strips along with the zucchini. Cook the vegetables in the broth. Finally, add the fish cubes and let them simmer for about 2-3 minutes. Serve on plates and sprinkle with chopped ground elder or parsley.