Fish Soup

Ingredients

• 1 stalk Celery
• 1 red bell pepper
• 1 Carrot
• 1 leek stalk
• 800 g white fish fillet (e.g., sea bream, black scabbard, wolfsbarsch)
• 1 onion
• 1 Garlic clove
• 2 tbsp olive oil
• 800 ml fish stock
• Lemon juice
• Salt
• ground pepper
• fresh chopped parsley for garnish

Instructions

1. 1.

   Wash, clean or peel the celery, bell pepper, carrot and leek. Slice the celery into rounds, cut the leek into rings, dice the carrot and bell pepper. Rinse the fish fillets, pat dry and cut into bite‑sized pieces. Peel and dice the onion and garlic. Sauté the vegetables in hot oil until translucent. Deglaze with fish stock and simmer gently for about 10 minutes. Add the fish pieces and cook for another 6–8 minutes until just cooked.

2. 2.

   Season with lemon juice, salt and pepper, then serve sprinkled with parsley.