Name: Fish soup
Prep time: 5 min
Cook time: 30 min
Yield: 5-6
Ingredients: 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; 2 tbsp olive oil; Pepper

Fish soup

Servings

5-6

Preperation

5 minutes

Cooking

30 minutes

Waiting

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.