Swedish fish soup

Ingredients for 4 servings:

• 250 g fish fillet(s) (pike-perch fillet)
• 250 g cod fillet(s)
• ½ lemon(s), the juice
• 1 onion(s)
• 1 garlic clove(s)
• 1 bunch of soup vegetables
• 3 tbsp oil
• 750 ml fish stock
• 250 ml Sangrita Classic
• 1 bay leaf
• 6 peppercorns
• 1 bunch of dill
• 1 cup crème fraîche
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes

Clean the fish fillets, drizzle with lemon juice, and cut into bite-sized cubes. Peel the onion and garlic and slice thinly. Wash and trim the vegetables. Dice the carrots and celery, and slice the leek. Heat the oil in a saucepan. Sauté the onions, garlic, and vegetables in the oil, then add the fish stock and sangrita. Add the bay leaf and peppercorns and simmer for about 15 minutes. Add the fish fillet to the soup and simmer for another 10 minutes. For the cream, wash and finely chop the dill. Then mix with the crème fraîche and a little salt and pepper. Serve the fish soup on a plate and top with the dill cream.