Colorful vegetable soup with fish

Name: Colorful vegetable soup with fish
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 500 g Potatoes; 300 g Carrots; 1/2 perennial celery; 1 Leeks/leek; 300 g Salmon fillet; 300 g Monkfish fillet; 2 TABLESPOONS Lemon juice; 400 ml Fish stock; 200 ml dry white wine; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 7-10 Tbsp fresh parsley

AUTHOR
Kate Willis

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

500 g Potatoes
300 g Carrots
1/2 perennial celery
1 Leeks/leek
300 g Salmon fillet
300 g Monkfish fillet
2 TABLESPOONS Lemon juice
400 ml Fish stock
200 ml dry white wine
7-10 Tbsp Salt
7-10 Tbsp white pepper
7-10 Tbsp fresh parsley

Directions

1
Peel and wash the potatoes and carrots. Roughly dice potatoes and put them in cold water. Clean and wash the celery and leek. Cut carrots, celery and leek into slices. Wash fish, dab dry and cut into coarse cubes.
2
Mix with lemon juice and chill. Lightly salt fish stock, white wine and 400 ml water and bring to the boil. Add drained potato cubes and cook for 5 minutes. Add carrots and cook for 3 minutes.
3
Bring the remaining ingredients to the boil and let them simmer for another 4 minutes at medium heat. Season to taste with salt and pepper. Serve the soup and garnish with fresh parsley as desired.