Fish Soup
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Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Ingredients
for
2
- Ingredients
- 2 ripe Tomatoes
- 1 onion
- 400 grams mixed fish fillets (such as red mullet, conger eel, monkfish)
- 6 shrimp (peeled and deveined)
- 2 Tbsps olive oil
- 1 tsp thyme
- 1 bay leaf
- 500 milliliters fish stock
- 1 sm can Saffron
- ½ Fennel bulb
- 1 Tbsp parsley (chopped)
- salt
- freshly ground pepper
Preparation steps
1.
Blanch the tomatoes for a few seconds, drain, peel, quarter, remove the seeds and cut into cubes.
2.
Rinse the fennel, trim, remove the stalk and cut into thin strips. Set the fennel leaves aside.
3.
Rinse the fish fillets, pat dry and chop.
4.
Peel the onion and cut into thin rings. Fry in hot oil until translucent, add the fennel strips and cook briefly. Add the tomatoes, fish stock herbs and spices and simmer for about 8 minutes. Add the fish and the shrimp and cook over low heat for about 5 minutes. Season with salt and pepper and serve sprinkled with fennel leaves and parsley.
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