Vegetable Soup with Flounder
Rinse the fish and pat dry, then cut crosswise into 1 cm (approximately 1/3 inch) wide strips. Divide among 4 serving bowls. Zest the lemon into thin strips
Rinse chives, cut into small circles and sprinkle over the fish strips. Drizzle with lemon juice and let sit. Rinse, trim and cut the fennel into thin strips. Rinse, peel and cut the carrots into thin sticks.
Rinse the scallions and thinly slice the light green and white sections. Bring the broth to a boil. Add the vegetables and cook for 4 minutes. Season with salt and pour over the fish fillets. Serve immediately.