Summary

Ingredients

• 1 salmon fillet (s) (frozen)
• 3 plaice fillet (s) or similar
• 1 sachet seafood, mixed (Frutti di Mare)
• 3 spring onions, cut into rings
• 3 clove (s) garlic, one pressed
• 0.5 ½ lemon (s), the juice from it
• 1 bunch soup vegetables
• 1 bunch parsley, chopped
• 5 medium potato (s)
• 2 tablespoon tomato paste
• 0.75 ¾ bottle white wine (e.g. Chardonnay)
• 0.5 liter ½ milk
• 1 tablespoon vegetable stock
• 75 g butter
• 1 liter water
• salt and pepper
• Paprika powder, hot pink
• Chilli flakes
• nutmeg
• 1 teaspoon mustard
• some oil for frying

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Instructions

1. First finely dice the soup vegetables and cut the potatoes into slightly thicker slices.
2. Fry the spring onions and 2 whole cloves of garlic in a little oil and add the fish (first 3 ingredients). A pan or roasting pan with a lid should be used to prevent the liquid from evaporating. Pour the juice of half a lemon over the fish and let it cook.
3. At the same time fry the soup vegetables, tomato paste and potatoes briefly in a large saucepan. Deglaze with white wine and simmer.
4. Put the fish pan and the resulting liquid in the soup pot. Then add milk, butter and water and let simmer. Also add the chopped parsley and a crushed clove of garlic. Now the almost ready soup can be seasoned as you like. It is best to approach it slowly with nutmeg and mustard, otherwise the flavors could become too intense.
5. Let the soup cook until the potatoes are ready.
6. Especially good with a baguette and goes well with wine.