Quick Fish Soup I

Clean carrots and leek, peel onions and a clove of garlic, dice everything together.

In a saucepan, sauté the diced vegetables in hot olive oil for about 10 minutes, stirring until soft. Add fish stock and white wine, fennel seeds, bay leaf spice and saffron. Peel a thin piece of orange peel, about two by four centimeters, and add to the soup. Simmer everything without a lid for about half an hour, then season with salt and freshly ground pepper.

In the meantime, preheat the oven to 100 °C and lightly toast sliced baguette in it, rather dry it. Cut the remaining garlic clove in half. Rub the slices of bread with it. Cut the fish fillet into cubes of three by three centimeters and add to the soup, simmering for only three to four minutes. Put the garlic bread in the soup plates and fill up with fish soup. Bring to the table hot.

simple fish fillets pieces of monkfish (Lotte), salmon and other noble fish, as well as shrimp, squid and fresh mussels used.

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