Fish soup with garlic bread

Ingredients for 2 servings:

• 1 onion(s)
• ½ lemon(s), organic
• 1 tbsp olive oil
• 500 g tomatoes, in pieces
• 100 ml white wine
• salt and pepper
• 1 bay leaf
• 250 g redfish fillet(s) (or other light-fleshed fish)
• 1 tbsp butter
• 2 garlic cloves
• 4 slices of baguette
• ½ bunch dill, finely chopped

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

an uncomplicated fish soup whose ingredients are available everywhere

Peel the onion, halve it, and cut into thin slices. Thinly peel the lemon (without the white part), and squeeze out the juice. Heat the oil and sauté the onion slices until translucent. Add the tomatoes and braise briefly. Pour in 1/2 liter of water and the white wine. Add the lemon zest and bay leaf. Season generously with salt and pepper and simmer over low heat for 10 minutes. Rinse the fish fillet, pat dry, dice it, and drizzle with the lemon juice. Remove the lemon zest and bay leaf from the soup, add the diced fish, and let it simmer over low heat for 5 minutes. Heat the butter in a pan, add the garlic cloves, and fry the baguette on both sides until golden brown. Place the toasted bread on two deep plates and fill with the fish broth. Serve sprinkled with dill. Tip: If you prefer the baguette crispy, serve it separately from the soup.