Summary

Ingredients

• 600 g fish fillet (s) as desired
• 6 shrimp (s)
• 2 carrot (s)
• 2 onions)
• 2 stalks celery, without leaves
• 2 cloves garlic)
• 0.5 ½ bottle white wine, preferably Mosel-Saar-Ruwer
• 750 ml broth
• 4 tomato (s)
• 1 bay leaf
• 0.5 ½ orange (n), grated peel
• some lemon (s), grated zest
• some saffron
• 1 shot vermouth (Martini Bianco) or pastis
• 1 bunch parsley, smooth
• 1 bunch chives
• 4 potato (s)
• Olive oil or clarified butter

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Instructions

1. Finely chop the vegetables, cut the potatoes into small cubes.
2. Fry the vegetables in a little fat for 2-3 minutes. Then add the potatoes and fry them. Stir more often. Pour half a bottle of white wine and let it boil down a little.
3. Add the stock, skin-on tomatoes, bay leaf, and zest of orange and lemon, cover and simmer for about 10 minutes. Then puree everything well with a blender and drain through a sieve. Carefully press the ingredients in the sieve to preserve as much of the aromatic broth as possible.
4. Bring the collected stock to a boil. Add some saffron powder and a good shot of Martini Bianco. Cover and cook for about 5 minutes.
5. Now cut the fish fillets into bite-sized pieces and clean the shrimp. For this recipe I had salmon, wolffish, cod, pikeperch, plaice, king prawns and North Sea crabs.
6. Add the fish and prawns, finely chopped parsley and finely chopped chives to the broth. Bring to the boil, let it simmer for a minute, immediately remove from the heat and cover and let stand.