Swiss Fish Soup

(*) Swallow = roach, roach.

Make a fish stock from fish heads and bones with onion, peppered with bay spice, salt, cloves, peppercorns and a dash of vinegar. Chop the carrots, leek and celery and sauté them in half of the butter.

Add the chopped herbs and bay leaf seasoning, pour in the indicated amount of fish stock and bring to the boil. Cut the fish fillets into strips, roast them together with onions and garlic in the remaining butter and extinguish with the white wine. Add to the broth form, grate raw potatoes to bind and simmer for another 10 to 15 minutes. Season with sour cream.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these are also characterized by a fresh taste!

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