Summary

Ingredients

• 1 packet soup greens
• 1 thick vegetable onion (s)
• 1 medium zucchini
• 1 half lemon
• 200 ml cream
• 2 tablespoon, heaped curry paste, yellow
• 1 tablespoon sambal oelek
• 400 ml fish stock (other stocks are also possible)
• 500 g fish fillet (s) with white firm meat (salmon, redfish, cod etc. possible)
• 2 bay leaves
• some allspice
• Broth, instant
• 100 ml white wine
• oil

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Instructions

1. First chop the soup vegetables as finely as possible and sweat them in a large saucepan with a dash of oil, chop the vegetable onions and add them as well and sweat them for about 5 minutes.
2. Deglaze everything with a good dash of white wine and the stock, add allspice and bay leaves and simmer for about 5 - 10 minutes. Now add the fish (add frozen fillets a little earlier if necessary). Stir in curry paste, a little instant stock and sambal oelek and let the stew cook on medium for about 10 minutes. Meanwhile, cut the zucchini into fine pieces and add to the stew when the cooking time is up. Simmer again until the zucchini is soft but still firm to the bite. Finally, fold in lemon juice and cream and season to taste with salt and pepper.
3. A nice white bread, rice and soup noodles go well with this.