Tuscan Fish Soup

Ingredients

• 500 g mixed fish fillets (e.g., red drum, black scabbardfish, wolfsbarsch)
• 12 large shrimp (prepped, deveined and peeled except for the tail segment)
• 1 yellow carrot
• 1 bulb fennel
• 300 g waxy potatoes
• 1 stalk Celery
• 1 onion
• 2 Garlic cloves
• 1 red chili pepper
• 3 tbsp olive oil
• 1 tin saffron strands (0.1 g)
• 1 tbsp Tomato Paste
• 200 ml dry white wine
• 400 ml fish stock
• 250 g passata
• Salt
• Pepper
• 1 tbsp Lemon Juice
• 1 tbsp freshly chopped basil

Instructions

1. 1.

   Wash and pat dry the fish fillets. Rinse and drain the shrimp.

2. 2.

   Wash, peel if necessary, and dice the vegetables and onion into about 1 cm cubes. Peel and mince the garlic. Wash the chili pepper, slit it lengthwise, remove seeds and membranes, then finely dice it.

3. 3.

   Heat the oil in a pot, sauté the vegetables and garlic. Add the chili, saffron strands, and tomato paste; deglaze with white wine. Bring to a boil and reduce by about half. Then pour in the stock and passata and bring to a boil again.

4. 4.

   Reduce heat slightly and let the soup simmer gently for 10-15 minutes. Add more stock if needed. Season with salt, pepper, and lemon juice.

5. 5.

   Season the fish fillets with salt and pepper, cut into portions, and add them with the shrimp to the pot. Let it sit on a turned-off burner for 6-8 minutes.

6. 6.

   Taste and adjust seasoning with salt and pepper, then serve garnished with basil.