Mediterranean Fish Soup À La Lutzi

Put a large saucepan on the stove, heat the clarified butter, roast the halved onion well and add the bay leaves. Roast the soup greens briefly, but don't let them turn dark brown, just long enough for the vegetables to have some color. Add the cold fish and pour about 3 liters of cold water.

Bring it to the boil briefly and let it simmer for 2-3 hours.

While still hot, drain through a fine sieve! The fish stock can be filled into empty canning jars while it is still hot, if you want stock in stock.

Heat the butter lard in a large saucepan, sauté the diced onions and garlic, sauté the finely chopped vegetables, celery, tomatoes, yellow beets and peppers. Cut the potato into small cubes and cook separately until firm to the bite. Then set it aside for the time being.

Add the tomatoes and vegetable broth, white wine, squeezed lime juice and lime coats, lemongrass, bay leaves, some finely chopped chilli pepper and salt, pepper, curry, paprika and Lutzi's fish spice to the vegetables to taste.

Pour in the fish stock and simmer for approx. 1 hour. the whole thing can also be done the day before, then it tastes even more intense.

10 minutes before serving, let the chopped fish and the Shirmps soak in the hot soup and add the potatoes that have already been cooked. Put the finishing touches with fish sauce and add the cream, garnish with freshly chopped parsley and fresh - but only a little coriander!