Spicy fish soup

Ingredients for 2 servings:

• 50 g rice
• 1 small onion(s)
• 3 tbsp butter or oil
• 300 g fish fillet(s) (250-400 g white-fleshed fish)
• salt and pepper
• some lemon peel, grated
• 120 g cucumber(s) , (mustard pickle) and some of its juice
• 1 tbsp wheat flour (405 or 550)
• 250 ml fish stock
• 200 g cherry tomatoes
• 100 ml condensed milk
• ½ bunch of dill

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

with mustard pickle, tomatoes and dill

First, cook the rice—or use leftovers from the day before. Dice the onion and cut the fish into bite-sized pieces. Briefly fry the fish on both sides in 1 tablespoon of butter, seasoning as you go. Remove and set aside. Add a second tablespoon of butter to the pan and fry the diced onion until browned. Meanwhile, cut the gherkin into smaller pieces and add it to the browned onion with the third tablespoon of butter. Toss briefly, then sprinkle with the flour and sauté until lightly browned. Deglaze with the fish stock and simmer for a few minutes until the flour taste is gone. Meanwhile, halve or quarter the tomatoes, depending on their size, and tear or roughly chop the dill. Add the tomatoes and condensed milk to the soup and bring everything to a boil briefly. Add the fish and rice and heat through, seasoning with salt, pepper, lemon zest, and a little of the gherkin juice. Serve the soup sprinkled with dill. If you like, you can also dice 2-3 potatoes from the day before into the soup instead of rice and let it heat up.