Red Fish Soup

For the family: wholefood recipe

You can often get leftover fish for free at fish stores (order a day in advance). They are an ideal base for this soup.

Thoroughly rinse the fish, fish waste and bones, drain. Rinse and clean the leeks. Cut the dark green leaves into fine rings and set aside, divide the rest into larger increments. Peel and finely dice the onion and garlic. Heat half of the oil in a saucepan and sauté half of the diced onion and the leek sections. Add the fish scraps and bones, fry briefly and extinguish with the water. Add bay spice, salt and pepper, simmer on low heat with the lid closed for 1 hour. Cut the fish fillets into bite-sized pieces. Mix the remaining oil with the onion cubes, garlic, herbs, juice of one lemon, a little bit of salt and the fish pieces and simmer for half an hour with the lid closed. Pour the fish stock through a sieve, mix with the tomato juice and let it boil. Add the lentils and the fine leek rings. Simmer for ten minutes. Add the fish pieces with marinade, simmer for 4 to 5 min. Season the soup heartily with salt and freshly ground pepper.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these also stand out for their fresh taste!

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