Fish soup with peppers, noodles and saffron

Ingredients for 4 servings:

• 100 g soup noodles (not vermicelli!)
• 1 liter fish stock or vegetable broth
• 1 bay leaf
• ½ orange(s), organic, zest
• 1 pinch of saffron (or more, to taste)
• 1 small bell pepper(s), red
• 1 small bell pepper(s), green
• 300 g fish fillet(s), e.g. cod
• lemon juice
• Sea salt and pepper, freshly ground

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Cook the pasta in salted water until slightly tender. Bring the broth or stock to a boil with the bay leaf and orange zest and simmer for 5 minutes. Add the saffron. Add the bell peppers, cut into bite-sized cubes, and simmer for 2 minutes. Add the fish, also cut into small cubes, to the broth and simmer for 3 minutes in the hot broth, but do not let it boil. Then add the pasta to the soup. Season to taste with lemon juice, sea salt, and freshly ground pepper. This soup makes a light main course for 2 people, served with some delicious rye bread.