Russian Fish Soup

Ingredients

• 2 ripe tomatoes
• 1 onion
• 400 g mixed fish fillets of choice (e.g., redfish, sea eel, deep-sea cod)
• 6 shrimp (pre‑deveined, peeled except for the tail segment)
• 2 tbsp olive oil
• 1 tsp thyme leaves
• 1 bay leaf
• 500 ml fish stock
• 1 can saffron
• 0.5 bulb fennel
• 1 tbsp chopped parsley
• Salt
• ground pepper

Instructions

1. 1.

   Briefly blanch tomatoes, cool, peel, quarter, seed and dice them.

2. 2.

   Wash, trim, remove the stalk from fennel and slice thinly; reserve the fronds.

3. 3.

   Rinse fish fillets, pat dry and cube them.

4. 4.

   Peel onion and cut into thin rings. Sauté in hot oil until translucent, add fennel strips and cook for a few minutes, then add tomatoes, pour in fish stock, add herbs and spices, and simmer for about 8 minutes. Add the fish and shrimp, and let it gently cook for about 5 minutes on low heat.

5. 5.

   Season with salt and pepper, garnish with fennel fronds and parsley, and serve.