Summary

Ingredients

• 500 g fish fillet (s), different if possible
• 500 ml fish stock
• 2 onion (s), cut into rings
• 1 leek / leek, cut the white part into small pieces
• 4 clove (s) garlic, finely chopped
• 1 red pepper (s), diced
• 500 g tomato (s), peeled - or canned polpa
• 0.25 liter ¼ tomato sauce
• 2 tablespoon tomato paste
• 1 teaspoon orange peel, grated
• 1 teaspoon marjoram
• 100 ml white wine, drier
• 1 bay leaf
• 1 tablespoon sugar, brown
• 1 handful parsley, chopped
• 1 bag / s saffron threads
• salt and pepper
• olive oil

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Instructions

1. Soak the saffron threads in 2 tablespoons of hot water.
2. Gently heat the olive oil in a pan and fry the onions, leeks, garlic, bay leaf and marjoram for about 10 minutes. Swing through from time to time. Add the orange peel, wine, paprika and the tomatoes and let simmer for another 10 minutes over medium heat. Then fill up with the tomato puree, the fish stock and tomato paste. Stir in the dissolved saffron and brown sugar. Bring to the boil briefly and continue to simmer for another 15 minutes.
3. Clean the fish fillets and check for bones, then cut into bite-sized pieces and simmer in the tomato stock for another 10 minutes. Season to taste with salt and pepper. Fish out the bay leaf and stir in half of the parsley.
4. Finished! When serving, sprinkle the rest of the parsley on top and serve with fresh white bread!