Summary

Ingredients

• 1 onion (s)
• 0.5 ½ lemon (s), organic
• 1 tablespoon olive oil
• 500 g tomato (s), cut into pieces
• 100 ml white wine
• salt and pepper
• 1 bay leaf
• 250 g redfish fillet (s), (or other liht-fleshed fish)
• 1 tablespoon butter
• 2 cloves garlic)
• 4 slices baguette (s)
• 0.5 ½ bunch dill, finely chopped

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Instructions

1. Peel and halve the onion and cut into thin slices. Peel the lemon thinly (without the whites), squeeze out the juice. Heat the oil and sauté the onion slices until translucent. Add the tomato pieces and stew briefly. Pour 1/2 l of water and the white wine on top. Add the lemon peel and bay leaf. Salt and pepper everything vigorously and simmer over low heat for 10 minutes.
2. Rinse the fish fillet, pat dry, dice and drizzle with the lemon juice.
3. Remove the lemon peel and bay leaf from the soup, add the fish cubes and let it steep for 5 minutes over a low heat.
4. Heat the butter in a pan, press in the garlic cloves and fry the baguette until golden brown on both sides.
5. Place the toasted bread on two deep plates and top up with the fish soup. Serve sprinkled with the dill.
6. Tip:
7. Those who prefer to eat the baguette crispy can serve it separately with the soup.