Fish Soup with Vegetables
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Ingredients
for
4
- Ingredients
- 2 Fennel bulb
- 600 grams potatoes
- 2 Red Bell pepper
- 2 onions
- 2 Tbsps olive oil
- 150 grams Frozen pea
- 1 l Vegetable broth
- 2 bay leaves
- 600 grams redfish fillet
- salt
- peppers
Preparation steps
1.
Thaw peas. Rinse and trim fennel. Chop some of the fennel leaves and set aside. Halve fennel bulbs, halve lengthwise and remove cores. Thinly slice fennel crosswise. Peel, rinse and cut potatoes into bite-sized cubes. Rinse and halve peppers, remove seeds and ribs and cut into thin strips. Peel and finely chop onions.
2.
Heat olive oil in a pan. Add onions and sauté until translucent. Add fennel, potatoes, peppers and bay leaf. Add broth and simmer about 15 minutes. Cut fish fillet into bite-sized cubes. Add fish and peas to soup and simmer over low heat until fish is cooked through, about 5 minutes. Season with salt and pepper. Serve soup sprinkled with chopped fennel leaves.
