Turmeric Fish Soup

Ingredients

• Salt
• 1 tsp turmeric (ground)
• 400 g small waxy potatoes
• 250 g mussels
• 100 ml dry white wine
• 2 stalks celery
• 200 g green asparagus
• 120 g kale
• 1 onion
• 2 cm fresh ginger
• 1 Garlic clove
• 2 tbsp olive oil
• 1 l fish stock
• 1 pinch saffron strands
• chili strands
• 2 Tomatoes
• 500 g fish fillet (e.g., red drum, redfish, sea bass)
• 150 g shrimp (pre-cooked)
• a splash anisette (e.g., Pernod)
• black pepper (ground)
• herbs for garnish (basil leaves, dill sprigs)

Instructions

1. 1.

   Bring salted water with turmeric to a boil. Peel, wash, and add the potatoes; simmer for about 20 minutes.

2. 2.

   Wash, clean, and discard any closed mussels. Add the remaining mussels to a pot with the boiled wine and steam covered for about 5 minutes; discard any that do not open.

3. 3.

   Wash, trim, and slice the celery. Peel the lower third of the asparagus, halve the stalks lengthwise, and cut diagonally into pieces. Rinse the kale, strip the stems, and cut the leaves into strips. Dice the onion, ginger, and garlic finely and sauté with the celery and asparagus in olive oil until translucent in a large pot.

4. 4.

   Add the fish stock, saffron, and kale; let it simmer gently for about 10 minutes. Season with salt and chili.

5. 5.

   Blanch the tomatoes, cool, peel, quarter, core, and slice into strips. Rinse the fish, pat dry, and cut into bite-sized pieces. Rinse the shrimp and add both to the soup. Let cook for about 5 minutes.

6. 6.

   Add the mussels, drained potatoes, and tomatoes. Season the turmeric fish soup with anisette, salt, and pepper, garnish with herbs, and serve.