Pepper – Tomato – Fish Soup

Ingredients for 2 servings:

• 2 small onions
• 2 bell peppers, red
• 2 tomatoes (vine tomatoes)
• 1 tbsp oil
• 100 ml white wine, dry
• Salt
• ½ tsp sweet paprika powder
• 1 tsp lemon(s) – peel, untreated, grated
• 200 g fish fillet(s) (cod, pollock or redfish)
• 50 g prawn(s), peeled, cooked
• 2 tbsp crème fraîche
• 4 tbsp herbs (dill, thyme, parsley), chopped
• pepper, black
• 400 ml water, hot

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Provides lots of protein but little fat!

Peel the onions and slice them thinly. Clean the bell peppers and cut them into thin strips. Wash the tomatoes, halve them, remove the stems, and dice them. Heat the oil in a pan and sauté the onions until translucent. Add the strips of bell pepper and diced tomatoes and sauté for 2 minutes. Pour in the white wine and 400 ml of hot water and bring to a boil. Season with salt, pepper, and paprika. Cover and simmer the soup for 5 minutes over low heat, then add the lemon zest. Dice the fish and add it to the soup. Cover and simmer for 6 to 7 minutes. After 4 minutes, add the prawns. Finally, add the crème fraîche and herbs. Season the soup to taste with salt and pepper before serving.