Vegetable Soup with Fish
Rinse the fish fillets, pat dry and cut into bite-size pieces. Drizzle with lemon juice and season with salt and pepper.
Blanch the tomatoes, cut into quarters, remove seeds and cut into strips. Peel carrots and kohlrabi and cut into fine strips. Heat oil in a pot and cook carrots and kohlrabi. Pour in stock and bring to a boil. Add the bay leaf, cloves and peppercorns. Add tomatoes and bring to the boil again. Add fish and cook on low heat for about 3-4 minutes. Add freshly chopped herbs and season with salt, pepper and cayenne pepper. Serve in preheated bowls.