Summary

Ingredients

• 600 g tomato (s)
• 250 g crabs, fresh, unpeeled, or 100 crab meat
• 300 g soup veetables
• 200 g onion (s)
• 4 garlic clove (s)
• 2 tablespoon olive oil
• 1 liter vegetable stock
• 400 g fish fillet (s), sort as desired, diced
• 2 tablespoon lemon juice
• 8 g basil
• 3 tablespoon white wine, dry
• 4 tablespoon heavy cream

Print Recipe Pin Recipe

Instructions

1. Wash, scald, peel and chop the tomatoes. Peel the crabs and chill. Wash, clean and chop the soup vegetables. Dice the onions and sauté with the squeezed garlic in olive oil until translucent. Add the soup vegetables and sauté. Add the prepared tomatoes. Pour the broth on and cook everything for 15 minutes.
2. In the meantime, dice the fish fillet and sour it with lemon juice. Finely chop the basil.
3. Then put the fish and basil in the soup and let it steep for 10 minutes over low heat. Season to taste with wine and cream. Finally add the crabs and let them get hot.
4. Serve with fresh baguette and dry white wine.