Katja's hearty fish soup

Ingredients for 8 servings:

• 1,200 g fish fillet(s) of various fish, frozen or fresh
• 350 g Chinese cabbage, cut into thin strips
• 125 g onion(s), cut into short strips
• 50 g bacon, diced
• 500 g potatoes, diced
• 150 g carrot(s), grated
• 2 garlic cloves, finely chopped
• 3 bay leaves
• 5 juniper berries
• 10 peppercorns
• 3 tbsp butter
• 1 lemon(s), juice
• 250 ml white wine
• 1,500 ml water
• 5 tsp vegetable broth, instant
• 1 bunch of spring onions, cut into small pieces
• salt and pepper
• Caraway seeds
• Paprika powder
• Worcestershire sauce
• Sugar
• turmeric
• Lemongrass, dried
• possibly cream

Instructions

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

Cut the fish fillets into bite-sized pieces, season with salt, pepper, Worcestershire sauce, and the juice of half a lemon. Sauté the bacon in 2 tablespoons of butter, add the onions and garlic, and season with a generous pinch of salt and pepper. Then add the Chinese cabbage and fry over high heat, stirring in a little caraway. Then add the diced potatoes and grated carrots. Stir occasionally, and when they start to stick to the bottom of the pot, add the white wine and bring to a boil. Meanwhile, stir the instant vegetable stock into the water, add any amount of turmeric and/or lemongrass to taste, as well as the juice of the other half a lemon. Add everything to the pot and simmer for 25 minutes, until the diced potatoes are tender. Then strain everything through a sieve and let the fish pieces simmer in the clear stock for about 20 minutes. Return 1/3 of the cooked vegetables to the soup pot and season with a pinch of sugar, salt, pepper, and Worcestershire sauce. Finally, add the finely sliced ​​spring onions and let them simmer briefly (they should still be nice and green and crisp). If you like, you can also refine the soup with a tablespoon of cream. This goes best with baguette or fresh white bread.