Paradise fish soup

Name: Paradise fish soup
Cook time: 25 min
Total time: 25 min
Yield: 2
Ingredients: 1 Shallot (20 g); 1 Garlic clove; 100 g Salmon fillet and redfish fillet; 2 scampi ready to cook (à approx. 35 g); 3 (65 g each) Tomatoes; 2 (150 g) small rosy-cheeked apples; 1 Lime; 1/2 red chilli pepper; 1 piece(s) Ginger root (approx. 1/2 cm); 1-2 tablespoons (10 g) Oil; 1 knife tip ground saffron; 1 glass (420 ml) Fish stock; 125 ml clear apple juice; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 7-10 Tbsp Dill

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 2

1 Shallot (20 g)
1 Garlic clove
100 g Salmon fillet and redfish fillet
2 scampi ready to cook (à approx. 35 g)
3 (65 g each) Tomatoes
2 (150 g) small rosy-cheeked apples
1 Lime
1/2 red chilli pepper
1 piece(s) Ginger root (approx. 1/2 cm)
1-2 tablespoons (10 g) Oil
1 knife tip ground saffron
1 glass (420 ml) Fish stock
125 ml clear apple juice
7-10 Tbsp Salt
7-10 Tbsp white pepper
7-10 Tbsp Dill

Directions

1
Peel the shallot and garlic and dice very finely. Wash the fish, dab dry, cut into cubes and sprinkle with lemon juice. Wash the scampi and dab dry. Clean, wash and slice the tomatoes.
2
Wash apples, quarter them, remove seeds and cut them into pieces. Wash lime thoroughly and cut into slices. Clean, wash and finely dice the chilli. Peel ginger and dice very finely. Heat the oil in a pot and fry the fish and scampi in it until they are well done.
3
Carefully lift it out of the oil and put it aside. Put shallots into the frying fat, fry until translucent and add ginger, chilli, apples, lime and tomatoes, fry briefly. Sprinkle with saffron and deglaze with fish stock and apple juice.
4
Bring to the boil, add the fish and scampi and let it simmer at low heat for about 5 minutes. Season to taste with salt and pepper. Serve in deep plates garnished with dill as desired.