Fish soup

1 kg soup fish (sea bass, cod, sole, john dory, etc.) 3-4 tbsp olive oil 2 onions, finely chopped 150 g leek, finely chopped 2 garlic cloves, minced 2 medium potatoes, diced 1 medium carrot, diced 1 medium zucchini, diced 100 g fennel, thinly sliced 100 g celery, chopped 1 medium tomato, finely chopped 2 bay leaves Juice of ½ lemon (approx. 25g) Salt pepper

For Garnish

2 tbsp olive oil Pepper

In a pot, heat olive oil and sauté the vegetables (onions, leek, garlic, carrot, potatoes, zucchini, fennel, celery) for 5 minutes until slightly caramelized.

Add 1–1.5 liters of vegetable broth and the fish. Simmer for 12–15 minutes, depending on the fish size.

Remove the fish and let it cool slightly.

Blend 1/3 of the soup with vegetables using an immersion blender for a creamier texture. Return it to the pot and simmer for 5 more minutes.

Debone the fish and either add it back to the pot or place it directly on serving plates.

Add lemon juice, salt, and pepper, and stir well.

Serve hot, garnished with olive oil and pepper.