A delicious fish recipe for any occasion!
For the fish stock, rinse the bones under cold water, add to the rinsed water. Boil and make a quarter of an hour, then strain through a sieve, set aside clear soup.
Alternatively, fish stock / fish broth from cubes (brought from vacation …) Fish rinse and dry, cut into bite-sized pieces, sprinkle with juice of one lemon and stand 15 minutes.
Meanwhile, chop the fennel greens and set aside. Clean the bulbs, rinse and cut into eighths. Peel and dice the onions. Rinse the soup vegetables. Clean, cut into small pieces, chop the garlic clove or press through a press.
Heat olive oil in a soup pot, sauté greens, onion, garlic, fennel and long grain rice for 5 minutes. Pour in the fish stock and add the peppercorns and the bay leaf to the soup. Cover and simmer for about 20 minutes, skimming a few times. Peel the tomatoes and cut them into pieces.
Add the fish with the juice of one lemon and the tomato cubes to the pot, heat for about 10 minutes – be careful, the soup should not make! . Finally, chop the fennel greens and sprinkle over the soup with the parsley.