Mediterranean Fish Soup

Peel shallots and garlic clove, rinse sage, chop the whole. Heat olive oil in a saucepan. Stir-fry shallots, garlic and sage in it. Pour tomato juice, white wine, lobster stock and vegetable soup. Add bay leaf seasoning, simmer soup gently for 10 to 12 minutes.

In the meantime, rinse fish fillet, rub dry with kitchen roll, cut into pieces about 2 cm, add to soup with strips of lemon peel. Cook fish at low temperature with lid closed in 5 to 6 min. Season fish soup with salt and cayenne pepper.

Rinse parsley, shake dry, chop. Serve soup sprinkled with parsley.

Tip:

Any firm-fleshed fish fillet is suitable for the soup, e.g.

also halibut, Victoria perch – it does not necessarily have to be original Mediterranean fish. Consult your fishmonger in each case according to the offer.

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