Summary

Ingredients

• 250 g shrimp (s), frozen
• 400 g fish fillet (s), possibly mixed
• 250 g potato (s), small
• 800 ml vegetable stock
• 1 stick (s) celery
• 1 packet soup greens
• oil
• 0.5 ½ bunch parsley, chopped
• salt
• Pepper, whiter
• 4 tablespoon lemon juice
• in Chives rolls

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Instructions

1. Thaw the prawns.
2. Peel, wash, halve or quarter the potatoes and cook in the broth for 10-15 minutes.
3. Clean, wash and slice the celery. Cut the leek from the soup greens into rings. Peel the carrot and celery and cut into small cubes. Put everything in the soup and cook.
4. Cut the fish into 2 x 2 cm cubes. Briefly fry the prawns in olive oil on both sides.
5. Add the fish to the soup and let it simmer briefly. Add the prawns and parsley. Season with salt, pepper and lemon juice. Serve sprinkled with chives.