Put water in a saucepan to boil. Peel the onions. Quarter one, set the other aside. Clean greens, rinse, dry. Add to saucepan with onion quarters. Add spices. Make 15 min.
Rinse fish fillet with cold water, dry, season with salt. Cook in the vegetable soup for 15 min.
In the meantime, cut bacon into cubes. Heat oil in a saucepan. Add bacon and cook for 5 minutes. Chop second onion into small pieces. Cook in bacon fat for 3 min. until light yellow. Add flour and roast until light brown.
Remove fish from clear soup. Pour clear soup through a sieve to flour mixture. Simmer for ten minutes.
Stir in horseradish and whipped cream. Remove peel from potatoes and cut into small cubes. Cut fish into 2 cm pieces. Add both to the soup and heat.
Wash and dry parsley and chop very finely. Sprinkle over the soup and bring to the table on the spot.
Our tip: Use a deliciously spicy bacon for a delicious touch!
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