Normandy Fish Soup

For the fish boullion, gut roach, bream and barbel, scale and rinse under cold water. Put them in a saucepan and pour the beef broth on it. Add salt, juice of half a lemon and washed, chopped greens. Leave to simmer for 60 minutes at a moderate temperature. For the fish dumplings, put the cooked fish fillet through a meat grinder (fine slice). Season with salt and pepper. Add butter and egg. Rinse, dry and chop the parsley. With juice of one lemon and breadcrumbs in fish farce form. Mix well. Rest. Prepare the fish sauce. Peel and dice the onions. Clean the leeks, rinse and cut into rings. Peel and rinse the carrots and celery bulb and dice them as well. Rinse repeatedly if necessary. Peel and rinse parsley roots and dice. Heat oil in a large saucepan. Sauté the chopped vegetables while stirring. Gradually add the beef broth. Simmer on low heat for 20 min. Fish boullion through a fine sieve into the vegetable mixture form. Press the fish meat through with a spoon so that none of the aromatic juice is lost. Discard the rest. Add to the soup the paprika and paradeis pulp, drained mushrooms, skinned, quartered tomatoes, curry, the shrimp, the cleaned, washed and cut into strips peppers, and the 2 tbsp olive oil. Simmer for about 10 minutes. On top d

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