Tomato Fish Soup

Ingredients

• 750 g tomatoes
• 2 onions
• 2 Garlic cloves
• 2 tbsp oil
• 1 kg mussels
• 1 jar fish stock
• white wine
• Salt
• freshly ground pepper
• 1 cup crème fraîche (150 g)
• 1 Carrot
• 2 Spring Onions
• 500 g fish fillet (e.g., salmon, sea bass)
• 150 g scampi (raw, shell removed)

Instructions

1. 1.

   Rinse the tomatoes and chop them into small pieces. Peel and dice the onions and garlic. Heat the oil in a pot. Sauté the onions and garlic until translucent. Add the tomatoes and simmer covered for 20 minutes.

2. 2.

   Wash the mussels thoroughly under running water (remove any open shells). Place the mussels in a pot, pour in the fish stock and white wine, cover, and cook for 6-8 minutes until the mussels open. Drain the mussels and reserve the broth.

3. 3.

   Strain the tomatoes through a sieve. Add the mussel broth and crème fraîche to the pot and heat gently. Season with salt and pepper.

4. 4.

   Separate the mussels from their shells. Peel the carrot. Clean and wash the spring onions. Slice the carrot and spring onions into very thin strips.

5. 5.

   Cut the fish fillet into bite-sized pieces. Add the fish, vegetables, and scampi to the soup and cook for 5-6 minutes. Finally, add the mussels back in and adjust seasoning. Serve garnished with dill.