Salmon and vegetable stew

Ingredients for 4 servings:

• 1 stalk(s) leek
• 2 stalk(s) Celery
• 1 carrot(s)
• 100 g beans, green
• 1 onion(s)
• 2 cloves garlic
• ½ bunch marjoram
• 2 tbsp oil, neutral
• 500 ml fish stock
• 500 ml vegetable stock
• Salt
• pepper
• Nutmeg, grated
• 500 g salmon fillet(s), whole without skin
• 1 tbsp vinegar (white wine vinegar)

Instructions

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

Clean and wash the leek, celery, beans, and carrot. Cut the leek and celery into diagonal rings and pieces about 1 cm wide. Peel the carrot and cut into thick slices. Halve the beans. Peel the onion and garlic. Roughly dice the onion and press the garlic. Wash the marjoram, pick off the leaves, and chop finely (reserve some of the stalks). Heat the oil in a saucepan. Sauté the diced onion, garlic, and carrot. Add the fish stock, vegetable broth, and beans. Simmer for about 5 minutes. Season with salt and pepper, and add a pinch of nutmeg. Rinse the salmon and pat dry with kitchen paper. Cut the salmon into approximately 2 cm cubes, add to the hot stew, and let it simmer for another 3-5 minutes. Add the chopped marjoram and season with vinegar. Pour the stew into a large soup tureen or deep soup bowls and garnish with the remaining marjoram stalks.