Fish Soup with Mushrooms

Ingredients

• 700 g mixed fish fillet (e.g., black cod, halibut, cod, ling, redfish)
• 2 carrots
• 1 stalk leeks
• 1 small can mushrooms (about 150 g)
• 5 sprigs chives
• 1 Shallot
• 2 cloves garlic
• 200 ml white wine
• 600 ml fish stock
• Salt
• Pepper (freshly ground)
• 1 tbsp Lemon Juice
• 4 dill sprigs (for garnish)

Instructions

1. 1.

   Wash the fish fillets, pat dry and cut into bite‑size cubes. Peel the carrots and slice into strips. Clean the leeks, wash, shake off water and slice into strips as well. Drain the mushrooms and halve them. Wash the chives, shake dry and cut into rings. Peel the shallot and garlic and finely dice them.

2. 2.

   In a pot melt butter and sauté the shallot, garlic and vegetable strips for about 2 minutes. Deglaze with white wine and fish stock, bring to a boil. Remove from heat and let the fish cubes cook in the broth. Season with salt, pepper and lemon juice, then ladle into bowls. Serve garnished with chive rings and a dill leaf.