Fish soup
easy
35 mins
35 mins
Ingredients
- 4 t
- 10 (approx. 125 g, from the package) deep-frozen rice shrimps, raw and peeled
- 200 g Broccoli
- 7-10 Tbsp Salt
- 1 (approx. 150 g) small zucchini
- 1 Onion
- 1 Garlic clove
- 2 TABLESPOONS Oil
- 1/8 l White wine
- 2 (400 ml each) Glasses fish stock
- 2 Bay leaves
- 1 (175 g) chilled baguette filled with herb butter
- 100 g cherry tomatoes
- 7-10 Tbsp white pepper
- 1/2 bunch Parsley
- 1/2 bunch Dill
- 65 g Parmesan cheese
- 7-10 Tbsp grated rind of 1 untreated lemon
Directions
- 1
Defrost the redfish and prawns. Clean and wash the broccoli and cut it into small florets. Cook in boiling salted water for about 5 minutes. Drain and rinse with cold water. Clean, wash and cut the zucchini in half lengthwise. Cut into thin slices.
- 2
Peel and chop onion and garlic. Fry zucchini, onion and garlic in hot oil. Deglaze with wine and stock. Add bay leaves and bring to the boil. Cut fish into cubes. Add fish and shrimps to the soup and let it simmer at medium heat for about 10 minutes. Bake bread in a preheated oven (electric cooker: 200 °C/ gas: level 3) for about 7 minutes. Wash and halve the tomatoes. Add broccoli florets and tomatoes to the soup shortly before the end of the cooking time. Season to taste with salt and pepper. Wash and chop the herbs.
- 3
Add fish and shrimps to the soup and let it simmer at medium heat for about 10 minutes. Bake bread in a preheated oven (electric cooker: 200 °C/ gas: level 3) for about 7 minutes. Wash and halve the tomatoes. Add broccoli florets and tomatoes to the soup shortly before the end of the cooking time. Season to taste with salt and pepper. Wash and chop the herbs. Grate cheese. Mix both with the lemon peel and add to the soup with the bread
Nutrition Facts
460 kcal
22 g
20 g
43 g
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