Fish Soup
Ingredients
- Ingredients
- 250 grams mussels
- 250 grams various Mediterranean fish trimmed fillets (such as John Dory, Lotte, mullet)
- 4 King prawn
- 1 bay leaf
- 1 tsp peppercorns
- 1 tsp Coriander
- 3 allspice
- 125 milliliters white wine
- 1 Tbsp Anisette
- 750 milliliters Chicken broth
- 2 carrots
- 1 stalk Celery
- 1 small Fennel bulb
- 1 Red Bell pepper
- 1 Tbsp sugar
- 1 Tbsp olive oil
- 1 tsp Tomato paste
- ½ sm can Saffron
- 1 garlic clove
- 2 thyme
- 1 sprig Basil (for garnish)
- 1 Dill (for garnish)
Preparation steps
Rinse mussels carefully.
Cut fish fillets into bite-sized pieces. Peel prawns, remove tail and devein.
Fry bay leaf with spice grains in a dry skillet, deglaze the pan with wine, anisette and broth, simmer a little and then set aside.
Rinse vegetables, trim and chop. Dissolve sugar in a saucepan with 1 tablespoon of water in a pan and caramelize over low heat until golden brown. Add vegetables and oil and sauté. Stir in tomato paste, let braise briefly and then stir in saffron. Pour broth through a sieve into a pot, place vegetables back into the pan and cook until al dente.
Add mussels, garlic and the thyme branches in the pot and simmer for 2 to 3 minutes, then add fish fillets and prawns and leave for a few minutes.
Remove thyme and garlic. Rinse basil and dill, shake dry and pluck leaves from stems.
Serve fish soup in bowls garnished with dill and basil.
