Summary

Ingredients

• 450 g fish fillet (s), frozen (e.. salmon and saithe)
• 3 carrot (s)
• 1 onion (s)
• 1 tuber fennel
• 1 tablespoon olive oil
• 400 ml fish stock from the glass
• 500 ml vegetable stock
• 250 g dumplins (semolina dumplins from the coolin shelf)
• a bit salt
• some black pepper from the mill
• some parsley, smooth, freshly chopped

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Instructions

1. Thaw the fish fillets and cut into bite-sized pieces. Clean, peel and rinse the carrots and cut into small thin sticks. Peel and finely dice the onion. Clean, rinse and dice the fennel.
2. Heat the olive oil in a large saucepan and sauté the carrots, onions and fennel for about 4 minutes. Then pour in the fish stock and the vegetable stock, bring to the boil briefly and simmer everything for about 10 minutes over low heat. Then add the fish pieces and the semolina dumplings to the soup and let simmer for about 7 minutes over a low heat.
3. Season the soup with a little salt and a few turns of black pepper from the mill and sprinkle with a little chopped parsley. Fresh baguette goes well with it.
4. Tip: some fresh tortellini z. For example, add the ricotta and spinach filling to the soup and let it simmer.