Fish Soup

Sauté the fish pieces in the hot olive oil, turning frequently. Add the thyme, vegetables, garlic, bay leaf spice and paradeis pulp and braise heartily (approx. 5 min). Extinguish with white wine. Reduce the temperature. Once the alcohol has boiled away, add the fish stock and simmer gently (about 1 hour).

Strain the soup (heartily squeezing the vegetables and fish pieces) and serve hot with garlic bread and aioli.

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