Red Fish Soup

Sauté in the oil in order: red, green and yellow peppers in fine strips. Add white and red onion and leek in rings or strips, beet roughly grated or in fine strips, and potatoes cut into fine strips.

Douse with tomato juice. Season with pepper, rose paprika and sea salt.

Cover and simmer gently at low temperature for about 10 minutes, the vegetables should still have bite, so they should not be too soft.

If necessary, add a little more clear soup, season spicily. Put the fish into the soup and cook for a few minutes. Serve sprinkled with a small amount of finely chopped parsley.

Variations: Use bay leaf spice and green peppercorns for seasoning. As vegetables are also suitable:

Mushrooms, carrot slices, zucchini.

As garnish: a small cap of sour whipped cream.

Tip: The flesh of young, small zucchini is much more tender than that of larger ones.

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