Summary

Ingredients

• 600 g salmon fillet (s) or cod fillet
• 1 onion (s)
• 8 clove (s) garlic
• 1 chilli pepper (s), red
• 1 red pepper (s)
• 1 zucchini
• 1 large fennel
• 3 tomato (s)
• 2 tablespoon curry powder
• 2 tablespoon tomato paste
• 200 ml white wine, drier
• 500 ml fish stock
• 1 orange (s)
• 250 ml whipped cream
• 300 g salad mayonnaise
• 2 spring onion (s)
• some stalks parsley, smooth
• salt and pepper
• some coconut oil

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Instructions

1. Dice the fish fillet. Peel and finely chop the onion and three cloves of garlic. Finely dice the chilli pepper. Clean the remaining vegetables and cut into cubes. Rub the orange peel and set aside, squeeze the orange.
2. Heat some coconut oil in a saucepan. Sweat the curry, onion, garlic and chilli pepper in it. Add tomato paste and fry briefly. Add diced paprika, zucchini and fennel and stir well. Stir in white wine, fish stock, orange juice and zest and tomatoes and let the soup reduce a little. Add the cream and simmer for another 5 to 10 minutes.
3. Reduce the temperature and add the fish cubes to the soup. Let it simmer for five minutes - no more boiling. Season to taste with salt and pepper.
4. In the meantime, for the aioli, put the salad mayonnaise in a bowl, squeeze in the remaining 5 cloves of garlic and stir.
5. Cut the spring onions into rings. Finely chop the parsley. Sprinkle the soup with it to serve. Serve with aioli.
6. Note: Any other fatty fish is also suitable for this dish.