Fish Vegetable Soup

Ingredients

• 500 g fish fillet (e.g., salmon and black bream)
• 2 sprigs thyme
• 1 tbsp freshly chopped parsley (chopped)
• 1 Zucchini
• 2 carrots
• 300 g sweet potatoes
• 1 stalk leeks
• 100 g corn kernels (canned)
• 2 tbsp butter
• 2 tbsp flour
• 600 ml fish stock
• 200 ml milk
• Salt
• black pepper (ground)

Instructions

1. 1.

   Rinse the fish fillets, pat dry and cut into bite‑size cubes. Wash the thyme and pluck the leaves from the stems, mixing with the parsley. Wash the zucchini, quarter lengthwise and cut into pieces. Peel and dice the carrots and sweet potatoes. Clean the leeks, quarter lengthwise and cut into pieces. Drain the corn.

2. 2.

   Sauté the carrots with the leeks in hot butter. Dust with flour and deglaze with fish stock and milk. Add the sweet potatoes and simmer gently for about 20 minutes, stirring occasionally. Then add the zucchini cubes, fish, herbs, and corn, letting it cook for another 6‑8 minutes until just done. If needed, add a little more stock.

3. 3.

   Season the soup with salt and pepper before serving.