Fish soup with Noilly Prat

Ingredients for 4 servings:

• 1 onion(s), diced
• 2 cloves garlic, diced
• 3 stalk(s) celery, diced
• ½ bulb(s) fennel, diced
• 2 carrots, diced
• 2 tomatoes, peeled and deseeded
• 1 pepper, green, diced
• 1 pepper, red, diced
• 2 tbsp olive oil
• 500 g fish fillet(s) (cod, redfish, salmon, monkfish, tuna, turbot, etc.)
• 150 g shrimp(s)
• 1 ½ liters chicken broth or fish stock
• ¼ liter wine, white, dry
• 1 shot of vermouth (Noilly Prat, alternatively anise schnapps)
• Salt
• Cayenne pepper
• Pepper, white
• 1 pinch(s) of sugar
• 1 tsp thyme (if fresh, then chopped)
• 1 tsp rosemary (if fresh, then chopped)
• Parsley, flat, for garnishing

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Sauté the diced vegetables and herbs in olive oil. Deglaze with stock and wine, and simmer for about 10 minutes. You can even prepare this in the morning! Heat through before serving, seasoning with schnapps and spices. Dice the fish and add it to the soup with the shrimp. Let it simmer for about 5 minutes. Do not boil. Chop the parsley and sprinkle over the soup.