Italian Fish Soup

Ingredients

• 800 g mixed fish fillets (redfish, whiting, pollock, cod)
• 250 g shrimp (pre‑cooked)
• 1 stalk Celery
• 1 tbsp lime juice
• 0.5 bunch coarsely chopped parsley
• 0.13 l dry white wine
• 0.25 l fish stock
• 1 tomato
• 1 onion
• 3 Garlic cloves
• 4 tbsp olive oil
• 0.5 tsp Peppercorns
• 300 g cooked potatoes
• 300 g mussels
• Salt
• ground black pepper
• 1 pinch finely chopped red chili flakes

Instructions

1. 1.

   Cut the fish fillets into bite‑size pieces, drizzle with lime juice and lightly salt. Peel and chop the garlic and onion. Crush the peppercorns in a mortar. Clean, wash, and slice the celery stalk. Blanch the tomato, peel it, and cut the flesh into coarse chunks. Peel and cube the potatoes. Thoroughly clean the mussels.

2. 2.

   Heat the olive oil in a large pot. Add the onions, garlic, and celery and sauté until fragrant. Stir in the tomatoes, chili flakes, and peppercorns, pour in the wine and fish stock, bring to a boil, and season to taste. Add the fish pieces, cover, and simmer for 10 minutes; after 5 minutes add the shrimp and mussels and cook until done. Add the potatoes to the soup and warm through. Serve the soup in bowls or plates, sprinkled with parsley.