Provençal Fish Soup

Ingredients

• 4 tomatoes
• 3 onions
• 1 small fennel bulb
• 600 g mixed fish fillets
• 200 g large peeled shrimp
• 3 tbsp olive oil
• 1 tsp thyme
• 0.5 tsp rosemary
• 1 bay leaf
• 1 l fish stock
• 1 can saffron
• Salt
• ground pepper
• 1 tbsp finely chopped parsley
• 4 slices white bread
• cold-pressed olive oil for drizzling
• thyme for garnish

Instructions

1. 1.

   Heat tomatoes, peel and core them, then cut the flesh into small pieces. Peel onions and dice finely. Clean, wash, and finely chop fennel. Rinse fish fillets, pat dry, and cut into bite-sized pieces. Sauté onions in hot oil until translucent, add fennel, cook for a few minutes, then add tomatoes and pour in fish stock. Stir in thyme, rosemary, bay leaf, saffron, salt, and pepper; simmer for about 10 minutes, taste, then add fish and shrimp, bring to a quick boil, and serve sprinkled with parsley as desired.

2. 2.

   Serve with toasted white bread drizzled with olive oil and topped with thyme.