fish soup

Ingredients for 4 servings:

• 1 onion(s)
• 3 carrots
• 3 potatoes
• 1 zucchini
• 1 bunch parsley, flat
• 2 saffron threads
• 2 tbsp olive oil
• 1 tsp tomato paste
• 1 liter of water
• 1 tsp cumin, ground
• Salt
• pepper
• 500 g fish, white fish (pollock or cod
• 1 bunch of coriander leaves

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

as I learned it from a Moroccan woman

Peel the onions, carrots, and potatoes. Finely chop the onions and dice the carrots and potatoes. Wash and dice the zucchini. Finely chop the parsley. Soak the saffron threads in water. Heat olive oil in a pan and sauté the onion. Add the vegetables and potatoes. Stir in the tomato paste and add the water. Season with saffron threads, cumin, salt, and pepper. Simmer everything for about 30-40 minutes. In the meantime, wash the fish, pat it dry, and cut it into bite-sized pieces. Remove the bones. Remove the vegetables from the broth and set aside. Add the fish to the broth and cook for about 15-20 minutes. Add the vegetables back in and mix everything together. Chop the coriander and sprinkle it over the soup.