Vegetable Fish Soup

Pre- and duration of preparation in about 70 min Vegetable stock: Cut onion in half, roast cut surfaces in a coated frying pan without fat at medium temperature until dark, remove, put aside. Heat oil in a large frying pan, sauté fennel and all ingredients up to and including leek. Add onion, pour in water, bring to a boil. Add herbs and spices. Cook open at low temperature for about 45 minutes.

Add water occasionally so that the vegetables are always covered. Pour the stock through a large sieve lined with a dishcloth and return to the frying pan.

Fish soup: bring vegetable stock to a boil, add cauliflower, lentils and green onions. Reduce temperature, simmer for about ten minutes. Add fish strips, simmer at lowest temperature for about FIVE min, season with salt.

Serve: Serve soup in deep plates, garnish with fennel fronds.

(*) Excess stock can be frozen in ice cube trays, ice bags or possibly small freezer cans. Shelf life in the freezer: about three months. Use frozen for soups or possibly sauces.

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

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