Provenzalische Fischsuppe mit Kabeljau, Lachs und Fenchel

An aromatic fish soup in the style of Provence with fennel, tomatoes and saffron. With tender cod and salmon, it is on the table in about 40 minutes.

By yumbelo-Küche · 2 servings · 40 minutes

Ingredients

• 1 Stück fennel bulb
• 1 Stück onion
• 2 Stück garlic cloves
• 2 EL olive oil
• 1 EL tomato paste
• 1 Dose can of chopped tomatoes
• 2 Stück waxy potatoes
• 600 ml water
• 1 Prise saffron threads
• 1 TL sweet paprika powder
• 250 g cod fillet
• 150 g salmon fillet
• 0.5 Stück lemon (juice and zest)
• 1 Bund bunch of parsley
• salt
• pepper

Method

1. Trim the fennel, set the fronds aside and cut the bulb into thin strips. Finely dice the onion and garlic.
2. Heat the olive oil in a large pot and sweat the onion, fennel and garlic over medium heat for about 5 minutes. Stir in the tomato paste and fry briefly.
3. Add the chopped tomatoes and the water, stir in the saffron and paprika powder and season with salt and pepper. Peel the potatoes, cut them into cubes and add them to the soup. Simmer covered for about 15 minutes, until the potatoes are nearly cooked.
4. Cut the cod and salmon into bite-sized pieces and season with salt. Place the fish pieces in the soup, reduce the heat and let everything steep covered for 5 to 6 minutes, without letting the soup boil.
5. Squeeze the lemon and stir in the zest of half a lemon. Season the soup with salt, pepper and a little lemon juice.
6. Finely chop the parsley and the reserved fennel fronds. Divide the soup between two plates and serve sprinkled with the herbs.