Fish and Vegetable Soup

Ingredients

• 600 g white fish fillet (ready to cook, skinless, e.g., black cod, rockfish, cod)
• Salt
• Pepper (freshly ground)
• 1 tbsp Lemon Juice
• 200 g carrots
• 150 g kohlrabi
• 100 g Sugar snap peas
• 150 g White Asparagus
• 150 g firm potatoes
• 1 tbsp butter
• 400 ml fish stock
• 500 ml vegetable stock
• 2 tbsp coarsely chopped chervil

Instructions

1. 1.

   Wash the fish, pat dry, cut into bite-sized pieces, season with salt and pepper, and drizzle with lemon juice.

2. 2.

   Wash, trim or peel the vegetables and cut them into bite-sized pieces.

3. 3.

   Heat the butter in a pot, sauté the vegetables, add the fish stock and vegetable stock, bring to a boil, then simmer covered for about 10 minutes.

4. 4.

   Season with salt and pepper.

5. 5.

   Add the fish pieces and let cook for about 4 minutes until done.

6. 6.

   Serve sprinkled with coarsely chopped chervil.