Summary

Ingredients

• g 1,200 fish fillet (s), from various fish, frozen or fresh
• 350 g Chinese cabbae, cut into thin strips
• 125 g onion (s), cut into short strips
• 50 g bacon, diced into small pieces
• 500 g potato (s), diced
• 150 g carrot (s), rated
• 2 clove (s) garlic, finely chopped
• 3 bay leaves
• 5 juniper berries
• 10 peppercorns
• 3 tablespoon butter
• 1 lemon (s), juice it
• 250 ml white wine
• ml 1,500 water
• 5 teaspoons vegetable stock, instant
• 1 bunch spring onion (s), cut into small pieces
• salt and pepper
• Caraway seed
• Paprika powder
• Worcester sauce
• sugar
• turmeric
• Lemongrass, dried
• possibly cream

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Instructions

1. Cut the fish fillets into bite-sized pieces, season with salt, pepper, Worcester sauce and the juice of half a lemon.
2. Sauté the bacon with 2 tablespoons of butter, add onions and garlic and season with a strong pinch of salt and pepper. Then add the Chinese cabbage and fry on the highest level, add a little caraway. Then add the potato cubes and grated carrots. Stir every now and then and when it starts to stick to the bottom of the pot, pour in the white wine and let it boil.
3. While stirring the instant vegetable stock into the water, add any amount of turmeric and / or lemongrass to taste, as well as the juice of the other half lemon. Add everything to the pot and simmer for 25 minutes until the potato cubes are soft.
4. Then put everything through a sieve and let the pieces of fish steep in the clear broth for about 20 minutes. Put 1/3 of the cooked vegetables back into the soup pot and add a pinch of sugar, salt, pepper and Worcester sauce to taste. Finally, add the spring onions, cut into small rolls, and let them steep briefly (they should still be nice and green and crisp). If you like, you can refine the soup with a tablespoon of cream.
5. Baguette or fresh white bread tastes best with it.