Spicy Fish Stew

Ingredients

• 1 Shallot
• 1 Garlic clove
• 10 g ginger (1 piece)
• 1 red chili pepper
• 1 bunch soup vegetables
• 3 tomatoes
• 1 tbsp Sunflower oil
• 800 ml fish stock (glass)
• Salt
• Pepper
• 2 vegetable onions
• 400 g sea bass fillet (4 sea bass fillets)
• 300 g white fish fillet (e.g., sole, cod)
• a splash lemon juice
• 15 g Butter (1 tbsp)
• 4 sprigs Parsley

Instructions

1. 1.

   Peel and finely chop shallot, garlic, and ginger. Wash, trim, and finely chop chili pepper.

2. 2.

   Wash, trim, and dice soup vegetables. Blanch tomatoes in hot water, drain, shock, peel, quarter, deseed, and cut into small pieces.

3. 3.

   Heat oil in a pot. Sauté shallot and garlic until translucent over medium heat. Add soup vegetables, ginger, chili, and tomatoes; sauté for 2 minutes and deglaze with stock. Season with salt and pepper and simmer over medium heat for 20 minutes.

4. 4.

   Meanwhile, peel onions and slice into rings. Rinse fish fillets under cold water, pat dry, and cut into bite‑size cubes except the sea bass which remains whole.

5. 5.

   Puree soup roughly and season with salt, pepper, and lemon juice. Add fish fillets and cubes; simmer gently for 5–6 minutes until cooked through.

6. 6.

   In a pan melt butter. Sauté onions over medium heat until translucent. Wash parsley, shake dry, and chop. Divide soup into four bowls and garnish with onions and parsley.