Summary

Ingredients

• 200 g onion (s), red
• 4 clove (s) garlic
• 2 bell peppers, yellow
• 200 g carrot (s)
• 250 g leeks
• 400 g tomato (s), chunky from the can
• 400 g pollack fillet (s)
• 1 lemon (s), juice and grated zest
• Rapeseed oil
• 2 tablespoon paprika powder, noble sweet
• 2 tablespoon flour
• 400 ml fish stock
• 400 ml vegetable stock
• Salt and pepper, from the mill
• 1 teaspoon paprika powder, (rose paprika)
• some chervil for garnish

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Instructions

1. Cut the fish into bite-sized pieces and drizzle with lemon juice. Let it steep in the refrigerator.
2. Cut the onions, garlic and peppers into small cubes. Peel the carrots and dice them very finely. Cut the leek into rings.
3. Sweat the onion cubes in the rapeseed oil until translucent, then add the garlic, paprika, carrots and leeks and let them sweat for a short time. Add the mild paprika powder and mix well with the vegetables. Now sift the flour over it, stir in well and then pour in the chunky tomatoes, the fish stock and the vegetable stock. Let everything simmer for about 15 minutes. Season to taste with salt, pepper and rose paprika and add the grated lemon peel. Now add the fish cubes to the soup and let simmer for about 4 minutes over a low heat.
4. Pour the soup into plates and serve sprinkled with chervil leaves.
5. The soup is quite thick due to the vegetables, but still light. The proportion of fish can possibly also be doubled. You can also replace the vegetable stock with fish stock.