Summary

Ingredients

• 600 g fish fillet (s)
• 1 lemon (s), the juice it
• 100 g onion (s), cut into rins
• 2 cloves garlic)
• 30 g butter
• 1 can tomato (400 g)
• 0.5 liter ½ broth
• 1 can corn (285 g weight)
• salt and pepper
• 1 tablespoon paprika powder, noble sweet
• 100 g spahetti
• 1 green pepper (s), cut into wafer-thin strips
• sugar
• 1 tablespoon brandy

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Instructions

1. Dice the fish and drizzle with lemon juice. Let it steep for 10 minutes.
2. Sauté the onion rings and crushed garlic in hot fat. Add tomatoes with liquid and stock and bring to the boil. Add the drained corn. Season with salt, pepper and paprika. Add the fish to the soup and let it simmer for approx. 8 minutes.
3. In the meantime, cook the spaghetti in plenty of salted water for 15 minutes, then drain.
4. Add the drained pasta and thin strips of paprika to the soup. Season with salt, pepper, sugar and brandy and serve.