Pikeperch in Vegetable Soup

Ingredients

• 400 g pikeperch fillet (ready to cook, skin removed)
• 300 g small waxy potatoes
• 200 g broccoli
• Salt
• 3 onions
• 250 g tomatoes
• 1 tbsp Olive Oil
• pepper (ground)
• 1 tbsp chopped thyme
• 1.5 l vegetable broth
• parsley (for garnish)

Instructions

1. 1.

   Rinse the fish fillets, pat dry, cut into large pieces and set aside covered. Peel, wash, halve the potatoes, quarter larger ones; place in cold water. Rinse broccoli, separate florets, peel stems and dice small. Blanch florets and cubes 4 minutes in boiling salted water, shock in ice water, drain. Peel onions, halve and slice into strips. Wash tomatoes and cut into slices. Sauté onions in oil until translucent, add potatoes. Layer tomatoes and broccoli on top.

2. 2.

   Season fish pieces with salt, pepper and lemon thyme; distribute over vegetables. Season broth with salt and pepper, pour over fillets. Cover and simmer gently for 25‑30 minutes without stirring. Serve the stew in warmed bowls garnished with parsley.