Summary

Ingredients

• 300 g fish fillet (s) sea fish your choice (e.. cod, Victoria perch, saithe)
• 5 tablespoon olive oil, cold pressed, extra virgin
• 1 large onion (s)
• 2 cloves garlic)
• 1 chilli pepper (s)
• 1 tuber fennel
• 0.5 can ½ tomato (s), chopped, or
• 1 tablespoon tomato paste (2 times concentrated, 3 times concentrated tastes metallic)
• 0.25 liter ¼ white wine
• 1 liter water, hot
• 6 sprigs thyme or 1 pinch dried
• 6 juniper berries
• 1 bay leaf
• 1 sachet saffron (or jar)
• 3 stalks parsley
• 50 g mayonnaise
• 1 baguette (s)

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Instructions

1. Cut 1 large onion into cubes. Finely chop 1 clove of garlic. Core and chop 1 chilli pepper. Cut away the upper stalks of a fennel bulb, loosen the leaves and cut into pieces about 1 x 1 cm in size.
2. Put 5 tablespoons of cold-pressed olive oil in a saucepan. Over a low fire, steam the onion, garlic, fennel and chilli pepper for 15 minutes until soft. However, the vegetables must not take on any color.
3. When the vegetables are translucent, add half a can of chopped tomatoes or 1 tablespoon of tomato paste, 0.25 l of white wine, 1 l of stock, 6 sprigs or 1 pinch of thyme, 6 juniper berries, 1 bay leaf and the saffron. Simmer everything together for about half an hour over medium heat.
4. In the meantime, crush 1 clove of garlic and mix with the mayonnaise and a pinch of salt. Bake the baguette, cut into slices and serve with the garlic mayonnaise.
5. Finely chop 3 stalks of parsley. Cut the fish fillets into bite-sized pieces and add to the soup with the parsley and let simmer for 12 minutes at low temperature. Serve this fish soup with the white bread and garlic mayonnaise.
6. I ate this fish soup in a stand-up bistro decades ago. I liked it so much that I made many attempts to reproduce this delicious taste. The result is the recipe above. If you like seafood, you can add it depending on the cooking time (squid 5 min., Scampi 4 min., Mussels 7 min.).