Paprika fish soup

Ingredients for 4 servings:

• 2 large onions
• 3 tbsp olive oil
• 250 g beefsteak tomatoes, ripe
• 3 tsp paprika powder, mild
• 3 large garlic cloves
• Salt and pepper, black from the mill
• 1 tsp cumin
• 800 g bell pepper(s), red
• 600 g fish fillet(s) (e.g. cod, pollock fillet)
• 2 tbsp lemon juice

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Hot fish

Peel and finely chop the onions. Heat oil in a pan and fry the onions until translucent. Blanch the tomatoes, peel them, halve them crosswise, deseed them, and remove the stems. Roughly chop the flesh. Add them to the pan along with the paprika and stir well. Fry over low heat for 5 minutes. Peel the garlic and press it directly into the pan. Season everything with salt, pepper, and cumin. Trim and wash the bell peppers, quarter them, cut them first into thin strips, then into small cubes, and mix all but one-third of them into the tomatoes. Pour in water and simmer for about 20 minutes. Purée the soup with a hand blender. Rinse the fish with cold water, pat dry, and cut into bite-sized pieces. Drizzle with lemon juice, season with salt, pepper, and add to the soup. Sprinkle in the remaining diced bell peppers, cover, and simmer over low heat for 5-10 minutes until cooked through. Season to taste and serve.