Fish soup on a bed of vegetables

Ingredients for 4 servings:

• 1 salmon fillet(s) (frozen)
• 3 plaice fillets or similar
• 1 bag of mixed seafood (Frutti di Mare)
• 3 spring onions, cut into rings
• 3 garlic cloves, one of them squeezed
• ½ lemon(s), the juice
• 1 bunch of soup vegetables
• 1 bunch parsley, chopped
• 5 m.-sized potatoes
• 2 tbsp tomato paste
• ¾ bottle of white wine (e.g. Chardonnay)
• ½ liter of milk
• 1 tbsp vegetable broth
• 75 g butter
• 1 liter of water
• salt and pepper
• Paprika powder, hot
• chili flakes
• nutmeg
• 1 tsp mustard
• some oil for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

First, finely dice the soup vegetables and slice the potatoes into slightly thicker slices. Fry the spring onions and two whole garlic cloves in a little oil and add the fish (first three ingredients). Use a pan or roasting pan with a lid to prevent the liquid from evaporating. Squeeze the juice of half a lemon over the fish and let it cook. Meanwhile, briefly fry the soup vegetables, tomato paste, and potatoes in a large pot. Deglaze with white wine and simmer. Pour the fish mixture and the resulting liquid into the soup pot. Then add the milk, butter, and water and continue simmering. Add the chopped parsley and a crushed garlic clove. Now the almost-finished soup can be seasoned to taste. It’s best to add nutmeg and mustard slowly, as the flavors could otherwise become too intense. Let the soup simmer until the potatoes are tender. It’s particularly good with baguette, and wine goes well with it.