Fish Soup with Salmon

Ingredients

• 50 g dried porcini mushrooms
• 1 bulb fennel (200 g)
• 1 stalk Celery
• 1 Carrot
• 0.5 stalk leek
• 1 tbsp Rapeseed Oil
• 3 tbsp Noilly Prat
• 800 ml fish stock (or vegetable broth)
• 400 g Salmon fillet
• Salt
• Pepper (freshly ground)
• a pinch of piment
• 2 tbsp freshly chopped herbs (parsley and dill)

Instructions

1. 1.

   Pour 400 ml hot water over the mushrooms and let them rehydrate.

2. 2.

   Clean, wash and halve the fennel; cut off the core and slice the bulb into strips. Cut the celery into thin slices. Peel the carrot and cut it into fine sticks. Clean, wash and slice the leek into rings. Strain the mushrooms through a coffee filter to collect the liquid, then rinse them again.

3. 3.

   Sauté the vegetables and mushrooms in hot oil until colorless. Deglaze with Noilly Prat. Add the stock and 200 ml of mushroom water, bring to a boil, cover and simmer gently for 15-20 minutes. Wash, pat dry and cut the salmon into bite‑sized pieces. Let it cook in the soup for another 4-5 minutes. Season the soup with salt, pepper and piment. Add the herbs just before serving and ladle into individual bowls.