Fishsoup

with coriander

For 4 servings

500 g fish fillet (e.g. halibut or sole)

250 g tomatoes

1.2 l fish or chicken broth

2 teaspoons of salt

1 teaspoon black pepper, freshly ground

2 teaspoons of rice wine or dry sherry

20 g ginger root

2 spring onions

½ bunch of chives

½ bunch of coriander

1 tbsp oil

Preparation time: approx. 55 minutes
plus cooking time: approx. 10 minutes

Per serving approx. 190 kcal / 795 kJ 28 g E, 7 g F, 5 g KH

1  Remove the skin from the fish and cut the fillets into pieces approx. 5 cm in size. Pour boiling water over the tomatoes, peel them, remove the stalk, core and dice.

2  Bring the broth to a boil in a wok. Season with salt, pepper, rice wine or sherry and finely grated ginger and simmer gently for another 5 minutes. Add the fish and remove the wok from the hob. The fish should rest in the broth for about 5 minutes, until it has turned white. Then distribute the fillet pieces with a little broth on the soup plates.

3  Clean the spring onions and chives, cut into fine rings, pluck the coriander leaves from the stalks, chop them and stir into the rest of the broth together with the diced tomatoes and the oil. Then pour the stock over the fish and serve the dish immediately.