Fish soup "Mayer"

Ingredients for 6 servings:

• 1 kg fish (fish carcasses and heads), without gills
• 1 bunch of soup vegetables
• 2 bulbs garlic, unpeeled, chopped
• 3 onions, unpeeled, chopped
• 4 bay leaves
• 2 tsp, heaped white pepper, whole
• 1 bulb(s) fennel, cut into pieces
• 2 liters of dry white wine
• 2 tsp, heaped thyme, dried
• 1 tsp saffron
• some sea salt
• 250 ml Noilly Prat
• 1 ½ bell peppers, colorful, fresh
• 3 chili peppers
• 1 bunch of leeks
• n. B. seafood
• n. B. fish fillet(s)

Instructions

Working time approx. 1 hour 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 3 hours

hearty fish soup with lots of garnish

Simmer the fish carcasses with the vegetables, spices, and wine in cold water for no more than one hour. Then strain and squeeze out the fish bones and vegetables well to retain the flavor. Let the soup reduce slightly until the broth is quite rich. Season with a little sea salt and Noilly Prat. The soup should have a strong flavor of wine and garlic. As for garnishes, the only limits are your imagination: fish, fish fillets, mussels, shrimp, and any other seafood. I boil the soup with strips of green, red, and yellow bell peppers, diagonally sliced ​​onions, and a few fresh chilies. I then add the seafood and fish fillets and let it simmer for just a short time to keep the fish moist. This goes best with a dry white wine and a garlic baguette.