Tomaten-Fischsuppe

Ingredients

• 1 onion
• 1 Garlic clove
• 1 bulb fennel
• 2 tbsp olive oil
• 400 g fish (e.g., stonefish, sea bass, salmon, trout, snapper, dragonhead)
• 250 g seafood (shrimp, mussels, calamari)
• 400 g diced tomatoes (canned)
• 200 ml dry white wine
• 300 ml fish stock
• Salt
• Pepper (freshly ground)
• Sweet Paprika Powder

Instructions

1. 1.

   Peel and finely chop the onion and garlic. Wash, clean, remove the hard core of the fennel, and dice it into small cubes. In a pot heat the oil and sauté the onion with the garlic until translucent. Add the fennel, cook briefly, then stir in the tomatoes. Pour in the wine and stock, season with salt, pepper, and paprika, and simmer over medium heat for about 15 minutes.

2. 2.

   Wash and clean the fish, cut into large pieces, and add them with the seafood to the soup. Simmer for 6-8 minutes until cooked through, taste again, and serve in bowls.