Summary

Ingredients

• 500 g fish fillet (s) (pikeperch fillet)
• 100 g North Sea shrimps
• 2 shallot (s)
• 2 cloves garlic
• 1 leek
• 1 carrot (s)
• 50 g celeriac
• 1 bay leaf
• 750 ml fish stock
• 125 ml orange juice
• 125 ml tomato juice
• some lemon juice
• 3 tablespoon olive oil
• Tabasco
• pepper
• salt
• Dill, fresh and finely chopped

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Instructions

1. Cut shallots and garlic into thin slices, leek into rings, carrot and celery into cubes.
2. Heat the olive oil in a sufficiently large saucepan, sauté the vegetables and bay leaf. Extinguish with fish stock, add orange and tomato juice and simmer for 8 minutes.
3. Remove the remaining bones from the pikeperch fillet, dice and let simmer in the soup for 5 minutes. Season with lemon, tabasco, pepper and salt.
4. Place the soup on 4 plates, spread the crab and dill on top. Oven-fresh baguette with it.