Mediterranean Fish Soup

Now I have decided - today there will be a fish soup. The breadsticks I made earlier are already prepared and go well with a Mediterranean dish.

Yesterday at the market I bought fish

• 100g fillet of lemon sole, that’s 2 pieces
• 150g haddock fillet
• 250g fillet of saithe

This is all fairly inexpensive fish, so the soup remains affordable. I clean the fish and cut it into portion pieces beforehand. I divide the sole fillets lengthwise and spread the pieces with a pesto made of

• 1 handful of basil leaves, finely ground
• 1/2 handful of grated pecorino cheese
• 1 clove of garlic, finely ground
• 1 tablespoon olive oil

Afterwards I fix the rolls with a toothpick. The fish now goes back into the fridge.

I clean the vegetables:

• 1 fennel bulb, finely diced
• 2 handfuls of spinach, de-stemmed and roughly chopped
• 6 tomatoes, skinned, seeded, finely diced.

I always seed the tomatoes over a strainer that runs on top of the stock pot that usually comes with it. That way I catch the clear tomato juice that sits between the seeds.

3/4 liters of homemade chicken broth

take up the tomato liquid in this case. Additionally comes into the broth

• leftovers from the fish
• 1 pinch of saffron
• 1 tablespoon Pernod
• 1 tablespoon Martini bianco
• White pepper

The fish scraps soak in the broth and already provide a first light fish taste. Now I put still

• 250g floury potatoes

as jacket potatoes. When they are ready and peeled, the meal can be finished, so the following cooking times are based on that.

I saute the fennel in olive oil in the pan until it still has a little bite. Then I extinguish with

• 2 tablespoons of lemon juice.

I push the fennel aside and steam the spinach in the now lidded pan. Once it has disintegrated, I take the pan off the heat.

Now the fish has to go into the soup. I strain out the leftovers from the soup and add the fillets. Pollock 8 minutes, haddock 6 minutes, lemon sole 4 minutes. Finally, I carefully add the fennel to the soup.

I arrange the plates with halved potatoes, the spinach, a piece of fish of each kind and the tomato-fennel broth. The remaining black olives can go on the plate and the “thread” this time is the leftover pesto.

Bon appetit!

fish fillet soup with, martini, pernod, fennel, spinach, garlic, olive oil, cooked tomatos, very photorealistic, food magazine style, award-winning photo, long grissini garnish, long lens, depth of field, blurred background, shot from material height, photo of the year, award-winning photo, embedded in restaurant scenery, well-lit, bright daylight, illuminated from camera , big lighting, hero dish, ceramic bowl