Clear Fish Saffron Soup with Herb Bread

1. fish waste rinse well and drain.

Remove the peel from the onion and garlic and chop finely. In a large saucepan, heat the olive oil and sauté the onion, garlic and fish waste. Add the washed and diced tomatoes and sauté briefly. Later add kitchen herbs and spices and pour in wine, vermouth and water. Bring to a boil and simmer on low heat for 1 hour. 3.

3. remove the crust from the wholemeal bread and cut it into thin slices.

For the herb paste, rinse the chili and bell bell pepper, cut them in half, remove the stalks and seeds and chop them. Peel and chop the garlic and mash with the olive oil. Pass the paste through a sieve, stir in the culinary herbs and season with salt and pepper.

Pour the fish soup through a sieve lined with gauze. Boil the clear soup again, add the saffron and simmer at low temperature for about 5 minutes.

In the meantime, toast the bread slices and spread with the paste. Pour the clear soup into warmed soup plates and offer the herb breads with it.

Our tip: It is best to use fresh herbs for a particularly good aroma!

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