Spicy Fish Soup with Vegetables

Preparation (about half an hour):

Dice the hake, have cleaned mussels ready to cook, and remove the shells from the broken-out king prawns. Clean the zucchini, cut in half and chop. Cut the peppers and fennel into coarse strips, peel and finely dice the onion.

Sauté onions in hot olive oil until translucent and add peppers, fennel, spring onion rolls, zucchini and garlic. Add juniper and anise, fold in well, add vegetable soup, bring to a boil and simmer.

Add crab tails and hake, season with turmeric and juice of one lemon and add mussels. Simmer gently and season with salt and pepper. Finally, add the chili rolls, drizzle a little olive oil over them, arrange in a deep plate and sprinkle with cress.

Our tip: It is best to use fresh herbs for a particularly good aroma!

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