French Fish Soup

Ingredients

• 200 g fish fillet (e.g., black cod, halibut, rockfish)
• 200 g mussels (pre‑cooked)
• 200 g jumbo shrimp (pre‑cooked, with head and shell)
• 3 Garlic cloves
• 1 onion
• 1 can diced tomatoes (≈400g)
• 5 g saffron
• 600 ml fish stock
• 150 ml dry white wine
• pepper (ground)
• Salt
• chervil (for garnish)

Instructions

1. 1.

   Wash and drain the fish and seafood, then cut the fish into bite‑sized pieces. Peel and finely dice the garlic and onion. In a pan heat oil, sauté the garlic and onion until translucent, add tomatoes and saffron, then pour in fish stock and white wine. Season with pepper and salt. Simmer over medium heat for about 10 minutes. Puree the soup and strain through a sieve. Bring back to a boil. Add shrimp, mussels, and fish to the broth and cook over medium heat for another 6–8 minutes until cooked.

2. 2.

   Serve in pre‑heated bowls, garnished with chervil.