Vegetable Soup with Salmon
For the soup: Peel and finely chop the onion and celery. Heat the butter in a pot. Add the onion and celery, and cook until translucent. Stir in the broth and bring to a boil.
Peel the tough outer layers from the lemongrass and finely chop. Stir into the soup. Rinse the tomatoes, remove the stems and blanch in a pot of boiling water. Remove the tomatoes, peel, quarter, core and finely chop. Stir the tomatoes into the soup. Season with salt and pepper to taste.
Cut the fish into bite-size pieces and drizzle with the lime juice. Rinse the zucchini and thinly slice.
Bring the soup to a boil. Stir in the fish and zucchini slices, and remove from heat. Allow to poach for 10 minutes. Season with tabasco to taste.
For serving: Serve garnish with the parsley.