Quick Mediterranean fish soup

Ingredients for 4 servings:

• 500 g fish fillet(s), preferably various
• 500 ml fish stock
• 2 onions, cut into rings
• 1 stalk(s) leek, white part finely chopped
• 4 garlic cloves, finely chopped
• 1 bell pepper(s), red, diced
• 500 g tomato(s), peeled – or pulp from the can
• ¼ liter tomato sauce
• 2 tbsp tomato paste
• 1 tsp orange peel, grated
• 1 tsp marjoram
• 100 ml white wine, dry
• 1 bay leaf
• 1 tbsp brown sugar
• 1 handful of parsley, chopped
• 1 bag of saffron threads
• salt and pepper
• olive oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

when time is a bit short

Soak the saffron threads in 2 tablespoons of hot water. Gently heat the olive oil in a pan and sauté the onions, leeks, garlic, bay leaf, and marjoram for about 10 minutes, stirring occasionally. Add the orange zest, wine, paprika, and tomatoes and simmer for another 10 minutes over medium heat. Then add the tomato puree, fish stock, and tomato paste. Stir in the dissolved saffron and brown sugar. Bring to a boil briefly and simmer for another 15 minutes. Clean the fish fillets and check for bones, then cut into bite-sized pieces and simmer in the tomato stock for another 10 minutes. Season with salt and pepper. Fish out the bay leaf and stir in half the parsley. Done! When serving, sprinkle with the remaining parsley and serve with fresh white bread!