Fish Soup with Vegetables
Trim fish and season with lime juice and salt. Cut fish into bite-sized pieces. Rinse celery, trim and cut into thin slices. Rinse carrots, peel and slice into thin strips. Cut leek in half lengthwise, fan out and cut into strips. Rinse bell pepper, cut in half, remove seeds and ribs and cut into pieces. Peel onions, trim and cut into fine strips.
Peel garlic and cut in half. Heat oil in a pan, fry prepared vegetables and add fish stock and white wine. Add spices and simmer for about 5 minutes. Place prepared fish in broth and simmer until cooked. Remove cloves, bay leaf and garlic and season with salt and pepper. Serve soup in preheated soup bowls and garnish with chives.