Vegetable soup with fish and shrimp

Ingredients for 4 servings:

• 250 g shrimp(s), frozen
• 400 g fish fillet(s), possibly mixed
• 250 g potatoes, small
• 800 ml vegetable stock
• 1 stalk(s) Celery
• 1 package of soup vegetables
• oil
• ½ bunch parsley, chopped
• Salt
• Pepper, white
• 4 tbsp lemon juice
• Chives in rolls

Instructions

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

Thaw the shrimp. Peel and wash the potatoes, halve or quarter them, and cook in the broth for 10-15 minutes. Trim, wash, and slice the celery. Slice the leek into rings. Peel and finely dice the carrot and celery. Add everything to the soup and cook. Cut the fish into 2 x 2 cm cubes. Briefly fry the shrimp on both sides in olive oil. Add the fish to the soup and simmer briefly. Add the shrimp and parsley. Season with salt, pepper, and lemon juice. Sprinkle with chives and serve.