Fish soup Alfredo

Ingredients for 2 servings:

• 300 g fish fillet(s) of your choice (e.g. cod, victoria perch, pollock)
• 5 tbsp cold-squeezed extra virgin olive oil
• 1 large onion(s)
• 2 garlic cloves
• 1 chili pepper(s)
• 1 bulb(s) of fennel
• ½ can tomatoes, chopped, or
• 1 tbsp tomato paste (2x concentrated, 3x concentrated tastes metallic)
• ¼ liter white wine
• 1 liter of water, hot
• 6 sprig(s) thyme or 1 pinch dried
• 6 juniper berries
• 1 bay leaf
• 1 sachet of saffron (or 1 tin)
• 3 sprigs of parsley
• 50 g mayonnaise
• 1 baguette(s)

Instructions

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

a simplified version of the French bouillabaisse.

Dice 1 large onion. Finely chop 1 garlic clove. Deseed and finely chop 1 chili pepper. Remove the top stalks from one fennel bulb, remove the leaves, and cut into pieces approximately 1 x 1 cm in size. Add 5 tablespoons of extra-virgin olive oil to a saucepan. Sauté the onion, garlic, fennel, and chili pepper over low heat for 15 minutes until softened. The vegetables should not brown. When the vegetables are translucent, add half a can of chopped tomatoes or 1 tablespoon of tomato paste, 0.25 l white wine, 1 l stock, 6 sprigs or a pinch of thyme, 6 juniper berries, 1 bay leaf, and the saffron. Simmer everything together over medium heat for about half an hour. Meanwhile, crush 1 garlic clove and mix with the mayonnaise and a pinch of salt. Bake the baguette, slice it, and serve with the garlic mayonnaise. Finely chop 3 sprigs of parsley. Cut the fish fillets into bite-sized pieces and add them to the soup with the parsley. Simmer for 12 minutes at low heat. Serve this fish soup with the baguette and garlic mayonnaise. I ate this fish soup decades ago in a bistro. I liked it so much that I tried many different ways to recreate its delicious flavor. The result is the recipe above. If you like seafood, you can add it depending on the cooking time (squid 5 min., scampi 4 min., mussels 7 min.).