First clean the roots. Cut the carrots and celery into fine sticks and the leek into fine rings or strips. Clean and dice the onion. Sweat the onion cubes in the oil until golden. Then add the vegetable sticks, sweat briefly and deglaze everything with the stock.
In the meantime, wash the dill, shake it dry and pluck the tips off. Add the dill stalks with the spices and cover everything and simmer gently for about 20 minutes. Add the leek after the first 5 - 7 minutes.
Cut the fish fillet into bite-sized pieces and acidify with the lemon juice. Then add white wine and fish to the soup. Let simmer for about 5 minutes over a low heat. Serve the soup sprinkled with the dill tips.
Remarks:
Instead of roots, 1 - 2 carrots, 1 leek and a piece of celery root can be used.
The selection and quantity of the spices are only a first guide - and of course they can be adapted to your needs and tastes.
For the fish fillet, I usually take the small leftover pieces from the frozen packs (defrosted!) - or a few mixed pieces from the fishmonger. More solid varieties such as salmon, cod, saithe or something like that are particularly suitable - but I`ve also used pangasius, redfish, etc.
We like to eat this soup for dinner - my partner with a slice of bread, the soup is enough for me.
The quantities can also be extrapolated for larger rounds. As a vegetable you can then e.g., also use kohlrabi, peas or cauliflower. And if you like, you can also add a few prawns with the fish to the soup and let them steep.
As a guideline, I personally take around 150-200 g of vegetables and around 150-200 g of fish per person (each weighed ready-to-eat).
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