Mediterranean fish soup

Ingredients for 4 servings:

• some olive oil
• 2 m.-large onion(s), red
• 2 garlic cloves, fresh
• 1 can tomato(s), (bottle tomatoes) à 400 g
• 400 ml fish stock
• 250 ml white wine
• 350 ml chicken broth or vegetable broth
• 50 g black olives without stones
• 50 g green olives without stones
• 150 g North Sea crabs (garnet), peeled
• 6 bay leaves
• Salt and pepper, freshly ground, black and green
• 1 lemon(s), grated peel (organic)
• 1 kg fish fillet(s), various varieties
• 6 tbsp flour
• 1 bunch parsley, flat

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

light, spicy and tastes like vacation

Several types of fish are suitable for this dish, e.g. haddock, cod, redfish, pollock, whiting, perch… You should use at least three, preferably four different types of fish. Peel the onions, halve them crosswise, and cut each half into 6 to 8 wedges. Peel the garlic and slice them thinly. First, fry the onions in olive oil in a casserole dish until translucent, then briefly sweat the garlic. Dice the tomatoes and add their juices. Pour in the wine, fish stock, and broth, add the bay leaves, season with salt and pepper, bring the soup to a boil, and simmer for 15 to 20 minutes. In the meantime, prepare the fish: rinse it in cold water, pat it dry, and remove any remaining bones. Cut it into bite-sized pieces, season with salt and pepper, and coat in flour. Fry it in a pan in olive oil until golden brown on all sides (the inside of the fish pieces should still be slightly translucent). Halve the olives, finely chop the parsley, and stir into the soup along with the lemon zest, pomegranate, and fish pieces. Don’t let it boil any longer. Oh, and fish out the bay leaves!