Onion and fish soup

Ingredients for 4 servings:

• 500 g onion(s)
• 3 clove(s) garlic, chopped
• 500 g fish fillet(s), of your choice (pollock, pangasius, trout, plaice, …)
• 1 liter fish broth or vegetable broth
• 100 ml white wine
• 50 g butter
• salt and pepper
• Caraway seeds
• Parsley
• some lemon juice

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

many variations possible

Dice the fish fillets, season with salt and pepper, and drizzle with a little lemon juice. This should be done first so the fish can simmer for a while. Slice the onions into rings about 2-3 mm thick. Melt the butter in a saucepan. As soon as it starts to smoke slightly, add the onions and chopped garlic. Stir occasionally and do not let them brown. After about 10 minutes at medium heat, the onions should become translucent and slightly greasy on the outside. Now deglaze with the white wine and bring to a boil for about 2 minutes, until the alcohol has evaporated. Then add the stock and simmer over medium heat. Add half a teaspoon each of caraway seeds and parsley. Everything should simmer for about 20 minutes, depending on how firm you want the onions to be. The softer the onions, the more digestible the dish will be. I like it best when the core still has some bite. When the onions are tender enough, add the fish cubes and simmer over low heat for about 10 minutes. Season with salt and pepper. Serve with freshly toasted bread. There are many variations to this dish, for example, adding shrimp for a more intense fish flavor. In this case, I would add a touch of chili powder for a gentle kick. Fennel also works well; simply dice it and sauté it with the onions at the beginning.