Fish Soup From Three Kinds of Faaker See Fish

Briefly fry the chopped shallots together with the garlic and parsley in hot olive oil. Deglaze with white wine and mead and add fish stock. Let it boil down a bit. Then add carrot, celery and yellow beet cubes. Season with salt, pepper, saffron, thyme, cider vinegar and bay leaf and cook until the vegetables are soft. Cut the carefully boned fish fillets into bite-sized pieces, add them to the soup together with the sliced leeks and let them steep briefly. Serve in warmed plates.

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