Fish Soup with Vegetables

Peel the shallot and garlic and dice finely. Peel and rinse the potatoes and cut into 1 cm cubes.

Heat 2 tbsp oil in a saucepan. Sauté potatoes, shallot, garlic and mixed herbs at low temperature for about 2 minutes. Add tomatoes with liquid, stock and wine, bring to boil and make soup until potatoes are soft. Season strongly with sugar, salt and freshly ground pepper. Keep warm.

In the meantime, clean the spring onions and cut them diagonally into narrow slices with the juicy greens. Cut the bread into cubes.

Cut the fish fillet into finger-width strips, halve the crab tails. Season both with juice of one lemon, salt and pepper.

Heat 3 tbsp. oil in a large frying pan, toast bread cubes in it at low temperature until hearty brown and crispy. Pour into a preheated soup tureen.

Pour remaining oil into frying pan, cook scallions over low-medium heat for 2 min until lightly browned, lift out, add to bread in tureen form.

Roast the fish and crab tails in the remaining oil for about 2 min, turning frequently, and also form into the terrine. Pour the hot soup over it and stir. Serve sprinkled with parsley.

Tip:

Cheaper than king prawns are Tk shrimp. They are only a few minutes in the frying pan and cook in the hot soup after.

tomatoes and kitchens

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