Clear Fish Soup

Ingredients

• 250 g raw shrimp (with shell)
• 500 g fish section (from the fishmonger)
• 2 onions
• 1 tbsp oil
• 1 tsp coriander seeds
• 1 bay leaf
• 125 ml dry vermouth
• 375 ml white wine
• 1 l water
• 2 bulbs fennel
• 2 medium carrots
• 1 bunch dill
• Salt
• freshly ground pepper

Instructions

1. 1.

   Rinse shrimp and remove them from their shells. Rinse fish sections. Wash onions and quarter them. Heat oil in a pot. Briefly sauté shrimp shells, onions, coriander, and bay leaf. Deglaze with vermouth. Add wine, water, and the fish sections. Bring slowly to a boil and let it simmer gently for 20 minutes.

2. 2.

   Clean fennel, peel carrots, finely chop the vegetables. Rinse dill, shake dry, and chop.

3. 3.

   Pour the fish broth through a fine sieve into a pot. Season with salt and pepper. Cook the vegetables in it for 10 minutes. Add shrimp, bring to a boil once more, and let the shrimp cook for 3-4 minutes. Taste the soup again and serve sprinkled with dill.