Summary

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

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Instructions

1. Wash and clean the vegetables and cut into small pieces or strips. Check the fish for bones and cut into small cubes.
2. 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.
3. Add the pepper pieces and saffron, season with salt and pepper and simmer for another 15 minutes.
4. Add the Noilly Prat and the fish pieces and leave to stand for a few more minutes.
5. Pour into preheated plates, sprinkle with a little chopped parsley as desired and serve with a crispy baguette.
6. 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.