Medieval Spicy Fish Soup

A cake recipe for all foodies:

* Note from us: the saffron used in the monastery was probably of poorer quality than the saffron we offer here, and probably contained larger proportions of pistils and other non-coloring components. Therefore, a fairly large mass of saffron was used there. If you use good quality saffron threads for the recipe, about 1/2 tsp of saffron threads is sufficient. Using extremely large amounts of saffron over 2 grams per person can lead to dangerous pharmacological side effects.

Place the fish fillet briefly in vinegar water, drain, season lightly with salt and cut into pieces. Finely remove the row of bones that may be contained in the middle part of the fillet and set aside.

Soak the bread rolls (or ciabatta) and gingerbread in a little white wine and then grind in a hand mixer.

Make a roasting stock from the fish stock and remaining white wine. Add the removed rows of bones, shallot and a few grains of pepper and pimento. Bring to a boil, skim and add the soaked bread and gingerbread. Cook at low temperature.

Strain the gravy through a fine sieve, put it back on the stove and season it with pepper, Tabasco, salt, ginger and saffron (grind the threads with a little sugar in a mortar beforehand). Fold in 1-2 tbsp butter.

Add the diced fish fillet to the soup and simmer at the lowest temperature for 15 minutes (do not make more!), dab

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