red Bell pepper
small Carrot (about 50 grams)
- 1 teaspoon
- 1 ¼ cups
- 4 ounces
- 1 sprig
Remove seeds from the bell pepper half, rinse, dry and cut crosswise into thin strips.
Peel carrot, halve lengthwise and cut into thin slices. Peel shallot and chop very finely.
Heat oil in a pot over medium heat. Sauté bell pepper, carrot and shallot, stirring, for 1 minute. Lightly season with salt and pepper.
Pour fish stock into the pot, bring to a boil, cover and cook over medium heat for 5 minutes.
Meanwhile, rinse fish fillet, pat dry and cut into bite-sized pieces. Add to the soup and simmer until opaque throughout, about 5 minutes.
Rinse parsley, shake dry and pluck leaves.
Season soup to taste with Worcestershire sauce, salt and pepper. Stir in the parsley and serve.