Fishsoup

with river fish

For 4 servings

approx. 1 kg fillet of river fish (e.g. pike, catfish, carp, pikeperch with heads and bones)

2 tomatoes

3 onions

2 cloves of garlic

2 tbsp clarified butter

1 tbsp sweet paprika powder

1 bunch of soup greens

1 teaspoon peppercorns

2 bay leaves

salt

pepper

2 tbsp white wine vinegar

parsley

Preparation time: approx. 30 minutes
plus cooking time: approx. 1 hour

Per serving approx. 295 kcal / 1235 kJ 48 g E, 7 g F, 6 g KH

1  Wash the fish and pat dry. Briefly put the tomatoes in boiling water, remove them, remove the stems, skins and seeds and dice the pulp.

2  Peel and finely chop the onions and garlic. Heat the clarified butter in a roaster and stew both in it until translucent while stirring. Scatter paprika on top. Add tomatoes and stew them.

3  Clean, wash and dice the soup greens. Place the fish heads, bones, spices and the soup greens in the roaster. Pour about 2 liters of water and simmer for about 1 hour. Pour the stock through a sieve and season with salt, pepper and vinegar.

4  Cut the fish fillet into strips and add to the hot soup, let it steep for a moment. Then serve sprinkled with chopped parsley. Serve with fresh bread.