Fish Soup Klabautermann
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 15 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 liter fish stock, preferably homemade
- 300 ml white wine, dry
- 250 ml tomatoes, passed
- 400 g fish fillet (s), accordin to market conditions and preferences
- 1 tablespoon, heaped tomato paste
- 1 large carrot (s), cut into thin, half slices
- 1 small fennel bulb (s), cut into thin strips
- 3 stalks celery, cut into pieces
- 2 small onions, diced
- 1 small bell pepper (s), red or yellow, cut into pieces
- some cocktail tomatoes, quartered
- 2 cloves garlic, finely chopped
- 30 ml rapeseed oil
- 4 cl Noilly Prat
- 1 teaspoon sugar
- 1 teaspoon, heaped thyme, dried
- 1 teaspoon, leveled rosemary needles, dried and chopped
- 1 teaspoon Pimentón de la Vera picante
- some threads saffron
- salt
- Pepper, black, freshly ground
- Parsley, smooth, chopped
Print Recipe
Pin Recipe Instructions
- Wash and clean the vegetables and cut into small pieces or strips. Check the fish for bones and cut into small cubes.
- Heat the oil in a saucepan and fry the onions and vegetables (without the peppers). Be careful, the vegetables should only take a little color. Add the tomato paste and sugar and roast briefly. Add paprika powder, herbs and garlic, deglaze with white wine, reduce a little and fill up with the tomato sauce and the fish stock. Let simmer for about 20 minutes.
- Add the pepper pieces and saffron, season with salt and pepper and simmer for another 15 minutes.
- Add the Noilly Prat and the fish pieces and leave to stand for a few more minutes.
- Pour into preheated plates, sprinkle with a little chopped parsley as desired and serve with a crispy baguette.
- If you prefer something a little more luxurious, you can add some king prawns to the soup or fry them or alternatively put a scallop in the hot soup.
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