Fish soup with mangetouts

Name: Fish soup with mangetouts
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 Onions, 4 tomatoes; 2 (400 g) small fennel bulbs; 1 TABLESPOON oil, 1 tsp tomato paste; 100 ml dry white wine; 2 TABLESPOONS Vegetable broth (instant); 2 Bay leaves; 500 g firm fish fillets (e.g. salmon, loach; 7-10 Tbsp and/or monkfish); 2 TEASPOONS Lemon juice; 7-10 Tbsp salt, black pepper; 4-6 raw peeled prawns; 100 g mangetout or frozen peas

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

2 Onions, 4 tomatoes
2 (400 g) small fennel bulbs
1 TABLESPOON oil, 1 tsp tomato paste
100 ml dry white wine
2 TABLESPOONS Vegetable broth (instant)
2 Bay leaves
500 g firm fish fillets (e.g. salmon, loach
7-10 Tbsp and/or monkfish)
2 TEASPOONS Lemon juice
7-10 Tbsp salt, black pepper
4-6 raw peeled prawns
100 g mangetout or frozen peas

Directions

1
Peel and chop the onions. Wash, clean and chop the tomatoes. Clean and wash the fennel (put some fennel green aside) and chop finely
2
Heat the oil in a pot. Brown the onions and tomatoes in it. Stir in tomato paste and sweat it. Deglaze with 1 1/4 l water and wine. Bring to the boil and stir in the stock. Add bay leaf and fennel and simmer covered for about 15 minutes
3
Wash the fish and pat dry. Cut into pieces and sprinkle with lemon. Season and poach in broth at low heat for 6-8 minutes
4
Shrimps wash. Clean and wash sugar snap peas. Cook both in the last 3-4 minutes. Season fish soup to taste. Chop the fennel green finely and sprinkle over it