Fish Bulgur Soup

Ingredients

• 200 g bulgur
• Salt
• 0.5 knollensellerie
• 3 Carrots
• 1 stalk leek
• 300 ml fish stock
• 400 ml Vegetable broth
• 100 ml dry white wine
• 4 pieces cod (about 140 g each)
• 6 cocktail tomatoes
• 4 sprigs thyme
• 1 Shallot
• 1 Garlic clove
• 1 tbsp Olive Oil
• 0.5 tsp Fennel seeds
• 2 tsp Capers (jarred)
• Pepper (freshly ground)
• 0.5 tsp lemon zest
• 1 tbsp freshly chopped parsley

Instructions

1. 1.

   Heat 300 ml water with a pinch of salt in a pot, stir in bulgur and let it soak for 30 minutes.

2. 2.

   Peel the celery root and carrots and dice them; rinse, clean, and slice the leek into rings. Heat the stock with broth and white wine. Add the vegetables and simmer gently over medium heat for about 20 minutes. Then strain through a sieve.

3. 3.

   Wash the fish and pat dry. Quarter the tomatoes and wash thyme sprigs except two for garnish, shake off excess water, and pluck leaves.

4. 4.

   Peel the shallot and garlic and finely dice both. Sauté them in a large pot with olive oil; add fennel seeds briefly, deglaze with the fish-vegetable stock, bring to a boil. Add cod and let it cook gently for 8–10 minutes. Add capers and tomatoes, season with salt, pepper, lemon zest, and parsley. Finally stir in bulgur and warm through. Serve in soup bowls garnished with thyme sprigs.