Summary

Ingredients

• 100 g soup noodles (no vermicelli!)
• 1 liter fish stock or vegetable stock
• 1 bay leaf
• 0.5 ½ orange (s), organic, zest it
• 1 pinch saffron (or more, to taste)
• 1 small bell pepper (s), red
• 1 small bell pepper (s), green
• 300 g fish fillet (s), e.. cod
• Lemon juice
• Sea salt and pepper, freshly ground

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Instructions

1. Do not cook the pasta too soft in salted water.
2. Bring the broth or the stock together with the bay leaf and orange zest to the boil and cook for 5 minutes. Add saffron. Add the peppers cut into bite-sized cubes and cook for 2 minutes. Add the fish, also cut into small cubes, to the stock and soak in the hot stock for 3 minutes, but do not let it boil. Then add the noodles to the soup. Season to taste with lemon juice, sea salt and freshly ground pepper.
3. For 2 people this soup is a light main meal together with a delicious rye bread.