Fish soup with hake, frozen shrimps and mussels

Name: Fish soup with hake, frozen shrimps and mussels
Cook time: 2 h
Total time: 2 h
Yield: 6
Ingredients: 2 Onions; 4 (approx. 400 g) Carrots; 1/4 Perennial celery; 1 Meat tomato; 2 Garlic cloves; 1 kg Fish carcasses (no salmon); 500 ml dry white wine; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 small fennel bulb; 1 small zucchini; 300 g Potatoes; 1 small tin of saffron threads; 2 TABLESPOONS Fennel seeds; 600 g Mussels; 300 g Arctic sea shrimps; 600 g Hake filet; 4-6 Tbsp Wormwood

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 6

2 Onions
4 (approx. 400 g) Carrots
1/4 Perennial celery
1 Meat tomato
2 Garlic cloves
1 kg Fish carcasses (no salmon)
500 ml dry white wine
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 small fennel bulb
1 small zucchini
300 g Potatoes
1 small tin of saffron threads
2 TABLESPOONS Fennel seeds
600 g Mussels
300 g Arctic sea shrimps
600 g Hake filet
4-6 Tbsp Wormwood

Directions

1
Peel the onions. Peel and wash 2 carrots. Wash and clean the celery. Wash and halve the tomato. Chop the prepared vegetables roughly. Gently crush garlic cloves. Wash the fish carcasses. Bring prepared ingredients and 3 litres of cold water slowly to the boil and simmer gently for about 1 hour. Skim off any foam that appears in between. After about 1/2 hour add wine. Season with salt and pepper
2
Peel and wash the remaining carrots. Clean and wash the fennel. Wash and clean the zucchini. Cut vegetables into slices. Peel, wash and chop potatoes. Pour fish stock through a fine sieve into a wide pot. Bring broth to the boil. Season with saffron. Add the vegetables, except the zucchini, and cook for 15-20 minutes. Add the zucchini after about 10 minutes
3
Roast the fennel seeds in a pan without fat for about 4 minutes, stirring continuously. Clean the mussels and wash them thoroughly. Discard opened mussels. Wash the shrimps. Wash the hake fillet, dab dry and dice coarsely. For the last approx. 5 minutes add to the simmering soup and simmer gently. Throw away unopened mussels. Refine the finished soup with vermouth and season with salt and pepper. Arrange the soup and sprinkle with fennel seeds