Fish Soup with Vegetable Relish

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Fish Soup with Vegetable Relish
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1 hr 45 min.


250 grams Cod
250 grams Red mullet fillets
150 grams shrimp
1 sm jar mussels (in liquid)
200 grams kitchen ready Cuttlefish
1 organic lemon
300 grams Fish bone
3 white peppercorns
1 onion
1 Tbsp olive oil
4 stalks Celery
2 Tbsps olive oil
1 large onion
2 red Bell pepper
750 grams Tomatoes
2 Tbsps Tomato paste
1 tsp ground paprika
2 sprigs rosemary
For the relish
2 carrots
1 red Bell pepper
1 red chili pepper
2 garlic cloves
2 Tbsps olive oil
How healthy are the main ingredients?
TomatoCeleryTomato pasteolive oilolive oilrosemary

Preparation steps


Rinse the fish, pat dry and cut into cubes. Squeeze the lemon and drizzle the juice over the fish. Season lighlty with salt. Rinse the fish bones under cold water and drain. Peel onion and coarsely chop. Heat oil in a saucepan and sauté onion. Add 1/2 liter (approximately 2 cups) of water, then add bones. Put a piece of lemon peel in the pan with peppercorns and season with salt. Slowly bring soup to a boil and simmer uncovered for 1/2 hour. Pour the finished stock through a sieve and measure 1/4 liter (approximately 1 cup).


Rinse cuttlefish. Halve peppers, remove seeds and ribs, cut into quarters and cut into large pieces. Rinse celery and cut into thin slices. Set one tomato aside, blanch the rest, peel, remove the seeds and coarsely chop the flesh. Heat oil in a pan, cook cuttlefish briefly, then mix in tomato paste and paprika. Rinse peppers, cut in half lengthwise, remove seeds and ribs and cut into thin strips. Add and sauté with onion, pepper and celery in the pot. Mix in tomatoes and season with salt. Pour in the fish broth, cover the pot and cook everything for 1/2 hour. Rinse shrimp and pat dry. Drain mussels, rinse and drain. Add fish cubes, mussels and shrimp and cook in soup at low heat until done, about 15 minutes. Divide rosemary in small branches to garnish fish soup before serving. Cut reserved tomato into slices, season with salt and pepper and use as additional garnish.


For the relish, peel carrots and finely dice. Rinse pepper, cut in half, remove the seeds and ribs and finely dice. Cut chile in half lengthwise, remove the seeds and finely chop. Peel garlic, cut into thin slices and cook in olive oil. Sauté vegetables for 10 minutes and serve with the fish soup.