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 Carrots; 2–3 stalks of celery; 1 Meat tomato; 2 Garlic cloves; 1 kg Fish carcasses; 1⁄2 l dry white wine; 1 small fennel bulb; 1 small zucchini; 3 medium-sized potatoes; 7-10 Tbsp salt, pepper; 1 little box Saffron threads; 1 TABLESPOON Fennel seeds; 400 g Mussels (with MSC seal); 300 g Arctic sea shrimps (with MSC seal); 400 g Hake fillet (e.g. from South Africa; with MSC seal); 4-6 Tbsp Noilly Prat

AUTHOR
Cassandra Brock

DIFFICULTY
very easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 6

2 Onions
4 Carrots
2–3 stalks of celery
1 Meat tomato
2 Garlic cloves
1 kg Fish carcasses
1⁄2 l dry white wine
1 small fennel bulb
1 small zucchini
3 medium-sized potatoes
7-10 Tbsp salt, pepper
1 little box Saffron threads
1 TABLESPOON Fennel seeds
400 g Mussels (with MSC seal)
300 g Arctic sea shrimps (with MSC seal)
400 g Hake fillet (e.g. from South Africa; with MSC seal)
4-6 Tbsp Noilly Prat

Directions

1
Onions peel and roughly chop. Peel, wash and roughly chop 2 carrots. Clean, wash and roughly chop the celery. Wash and halve the tomato. Press garlic cloves with skin lightly.
2
Wash the fish carcasses and put them in a large pot with the prepared vegetables. Add 3 l of cold water. Bring everything slowly to the boil and simmer for about 1 hour. Skim off any foam that develops more often. After about 30 minutes add wine.
3
Bring to the boil again and finish cooking.
4
Peel and wash the remaining carrots. Clean and wash the fennel and zucchini. Cut the vegetables into slices. Peel, wash and chop the potatoes. Pour fish stock through a fine sieve into a wide pot.
5
Season with salt and pepper. Boil up the stock. Dissolve saffron in it. Cook potatoes and vegetables for about 20 minutes.
6
Roast the fennel seeds in a pan without fat, remove. Clean the mussels and wash them thoroughly. Discard opened mussels. Wash the prawns. Wash hake, dab dry and cut into large pieces.
7
Cook the mussels, prawns and hake in the soup for another 5 minutes. Take out the prawns, peel them, possibly remove the intestines and add them back to the soup. Remove closed mussels. Season soup with salt, pepper and Noilly Prat.
8
Arrange and sprinkle with fennel seeds.