Summary

Ingredients

• 1 liter fish stock
• 1 salmon fillet (s) (game)
• 3 fish fillet (s) (turbot)
• 1 large zucchini
• 1 red pepper (s)
• 1 onion (s), red
• 2 cloves garlic
• 1 chilli pepper (s), red
• 1 bunch parsley, smooth
• 1 tablespoon tomato paste
• some threads saffron
• 1 cl liqueur (Hierbas), Spanish herbal liqueur, tastes strongly aniseed, alternatively Noilly Prat
• liter ⅛ white wine
• 100 ml olive oil

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Instructions

1. Sauté the red onion cut into strips in olive oil, briefly toast the tomato paste and deglaze with the hierbas. In the meantime, grind the saffron in a mortar and dissolve it in the white wine. When the hierbas is almost gone, add the wine with the saffron, reduce again briefly and pour on the fish stock.
2. While everything boils down a little, make a paste out of the garlic, chilli pepper and parsley either in a mortar or in a mixer.
3. Add the zucchini cut into small pieces to the boiling soup and fry the peeled and finely chopped peppers separately in olive oil until soft. When the peppers are soft, add them to the soup, switch off the plate and add the fish fillets, cut into large strips, to the soup and let them steep for 2 minutes. Season to taste with salt and pepper and place in deep plates, drizzle with the garlic, chilli and parsley oil.