Fish soup with thyme pesto

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Mix the Asian sauce and vinegar. Fold in the oil. Season to taste with salt, sugar, sambal oelek and soy sauce. Mix with the prepared salad ingredients, leave to stand briefly and season again. Wash the parsley, chop finely and sprinkle over the parsley. Mix both types of flour and salt. Mix the egg, milk and 300 ml water and mix with the flour to a smooth dough. Clean, wash and chop 1 onion, 1 clove of garlic, 1 carrot and 1 stick of celery at room temperature for about 1 hour.

2. 2

   Wash the thyme, dab dry and boil 3 stems with the vegetables, lemon slice, peppercorns, some salt and 1 1/2 litre of water in a pot. Let simmer for about 2 minutes. In the meantime wash the haddock and put it into the stock. Cover and let simmer at low heat for 20-25 minutes. In the meantime defrost the shrimp tails. Clean and wash the fennel, remaining carrots, celery and onion. Slice the celery and carrots, cut the fennel into fine slices. Finely chop the onion. Wash salmon fillet, dab dry and cut into bite-sized pieces. Lift haddock out of the pot and pour the stock through a fine sieve. Remove the leaves from 2 thyme twigs and heat them in a large pot with 15 g fat and diced onion. Briefly sauté the shrimp tails in it and take them out. Add the remaining fat and braise the vegetables in it. Add fish stock, bring to the boil and season with salt and pepper. Cover and cook for about 10 minutes. In the meantime, remove the remaining thyme leaves from the stems.

3. 3

   Wash salmon fillet, dab dry and cut into bite-sized pieces. Lift haddock out of the pot and pour the stock through a fine sieve. Remove the leaves from 2 thyme twigs and heat them in a large pot with 15 g fat and diced onion. Briefly sauté the shrimp tails in it and take them out. Add the remaining fat and braise the vegetables in it. Add fish stock, bring to the boil and season with salt and pepper. Cover and cook for about 10 minutes. In the meantime, remove the remaining thyme leaves from the stems. Wash the parsley, dab dry and chop finely together with the thyme. Peel the remaining garlic, press it through a garlic press and mix it with the herbs, olive oil and crème fraîche. Season to taste with salt and pepper. Add salmon cubes and shrimp tails to the soup and cook over a low heat for about 5 minutes. Remove haddock meat from skin and bones and cut into pieces. Pour into the hot soup and heat it up. Season soup with salt, pepper and possibly vegetable stock. Serve with thyme pesto and fresh baguette

4. 4

   Wash the parsley, dab dry and chop finely together with the thyme. Peel the remaining garlic, press it through a garlic press and mix it with the herbs, olive oil and crème fraîche. Season to taste with salt and pepper. Add salmon cubes and shrimp tails to the soup and cook over a low heat for about 5 minutes. Remove haddock meat from skin and bones and cut into pieces. Pour into the hot soup and heat it up. Season soup with salt, pepper and possibly vegetable stock. Serve with thyme pesto and fresh baguette

Nutrition Facts

KCAL
510 kcal

CARBS
10 g

FATS
32 g

PROTEINS
46 g