Fish soup à la TURex

Ingredients for 12 servings:

• 1 m.-sized onion(s)
• 100 g butter
• 100 g flour
• 2 tbsp tomato paste
• 2 liters of fish stock
• 200 g celeriac, cleaned, diced
• 2 stalk(s) Celery, cleaned, diced
• 1 leek(s), cleaned, cut into rings
• 200 g carrot(s), cleaned, diced
• 2 m.-sized potatoes, peeled, diced
• 400 g fish (e.g. cod, skrei, salmon, pollock), diced
• 200 g shrimp(s), peeled
• e.g. salt and pepper
• e.g. lemon juice
• 100 ml Pernod or other anise schnapps such as Ouzo
• 50 ml crème fraîche
• n. B. herbs, fresh, chopped, e.g. parsley or dill

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 25 minutes

Sauté the finely chopped onion in the butter until translucent. Add the flour and tomato paste and sweat quickly; the flour should not brown. Deglaze everything with 500 ml of cold fish stock and bring to a boil while stirring. Add more fish stock until the desired consistency is reached and simmer for about 20 minutes, stirring occasionally. Blend everything thoroughly with a hand blender until no lumps or onion pieces are visible. Now add the cleaned and finely diced vegetables to the soup and simmer over low heat for 10 minutes. Then cook the diced fish and the bite-sized shrimp in the soup. Season the soup with salt, pepper, lemon juice, and Pernod to taste. Ladle the soup into warmed bowls and serve with a dollop of crème fraîche and fresh herbs.