Fish Soup with Redfish

Ingredients

• 2 bulbs fennel
• 1 stalk leek
• 2 carrots
• 3 stalks celery
• 3 cloves garlic
• 400 g heart mussels
• 300 g stonefish fillet
• 300 g redfish fillet
• 1 tbsp Lemon Juice
• 3 tbsp olive oil
• 375 ml dry white wine
• 750 ml fish stock
• 250 ml vegetable broth
• 3 tomatoes
• 0.5 bunch rosemary
• 0.5 bunch thyme
• 8 saffron strands
• Salt
• Pepper

Instructions

1. 1.

   Clean and wash the vegetables, then slice fennel and leek into strips; cut carrots, celery, and garlic into rounds.

2. 2.

   Brush mussels under running cold water, discard any that are open; cut fish fillets into bite-sized pieces and drizzle with lemon juice.

3. 3.

   Heat oil in a large pot and sauté the vegetables for about 3 minutes. Add white wine, fish stock, and vegetable broth. Bring to a boil and simmer uncovered for approximately 15 minutes.

4. 4.

   Wash, core, and dice tomatoes. Wash herbs, shake dry, pluck leaves, and finely chop. Add mussels, tomatoes, and saffron to the soup base; bring to a brief boil. Add fish pieces and herbs, letting them cook for about 3 minutes. Season the fish soup with salt and pepper. Serve with white bread and garlic mayonnaise.