Fish Soup with Garlic Paste

Ingredients

• 1 Carrot
• 0.5 celery root
• 1 onion
• 1 clove garlic
• 600 g white fish fillet (ready to cook, skinless, e.g., black scabbard, cod, stonefish)
• 1 tbsp Lemon Juice
• Salt
• pepper (ground)
• 2 tbsp olive oil
• 400 g chopped tomatoes (canned)
• 200 ml dry white wine
• 300 ml fish stock
• 2 tbsp freshly chopped parsley

Instructions

1. 1.

   Peel and dice the carrot, celery root, onion, and garlic. Rinse the fish, pat dry, cut into bite-sized pieces, drizzle with lemon juice, season with salt and pepper.

2. 2.

   Heat oil in a pot and sauté the onion and garlic until translucent. Add the diced vegetables, cook briefly, pour in tomatoes, wine, and stock. Season with salt and pepper, simmer over medium heat for about 10 minutes.

3. 3.

   Add the fish and let it cook gently for about 5 minutes. Taste the stew again, plate into warmed bowls, sprinkle with fresh parsley, and serve with a dollop of aioli or sour cream if desired.