Fishsoup

with white wine

For 4 servings

1 kg ready-to-cook fish with head and bones (e.g. Dorade, Merlan, St. Pierre)

1 bunch of soup greens

1 stalk of celery

3 shallots

7 cloves of garlic

1 bunch of parsley

3 tomatoes

200 ml white wine

salt

pepper

Lemon juice

5 tbsp butter

2 slices of white bread

Preparation time: approx. 40 minutes
plus cooking time: approx. 40 minutes
plus time for steeping: approx. 30 minutes

Per serving approx. 411 kcal / 1725 kJ 40 g E, 20 g F, 10 g KH

1  Loosen the fish fillets, wash them, pat dry and cut into pieces. Wrap in foil and refrigerate. Clean and wash the soup vegetables and celery, peel the carrot and dice the vegetables. Peel and chop the onions and 2 cloves of garlic. Wash the parsley, shake dry and chop. Wash the tomatoes, remove the stems and dice. Put half of the vegetables aside.

2  Put the remaining vegetables, onions, garlic and parsley in a saucepan and add about 1 liter of water and the wine. Simmer for about 40 minutes. Then add fish heads and bones (skinless) and let the stock steep for 30 minutes. Filter the stock through a cloth. Take the pieces of fish out of the foil, season with salt, pepper, drizzle with lemon juice and let simmer in the hot fish stock.

3  Blanch the set aside vegetables in boiling water. Peel the remaining garlic cloves, chop them very finely and stir in the soft butter. Halve the white bread slices. Heat half of the garlic butter and toast the bread slices in it. Brush with the remaining butter.

4  Season the soup with salt and pepper, distribute on plates. Stir in the blanched vegetables and place the toasted bread slices on top. Serve immediately.