Ingredients

• 500 g fresh fish fillets e.g. pike-perch, halibut, miruna, sole, cod, Pacific salmon
• 1 and 1/2 liters vegetable broth
• vegetables: 1/2 onion, 1 carrot, 1 small parsnip, 1/4 celeriac root, 1 small leek
• 1 fresh tomato (out of season 1/3 can tomatoes)
• spices: salt and freshly ground pepper, 2 bay leaves, 4 allspice, 1 teaspoon dried oregano, 1/2 teaspoon sweet paprika, 1/3 teaspoon hot paprika
• 1 teaspoon tomato concentrate
• 1 tablespoon olive oil and 1 tablespoon butter
• 2 tablespoons wheat flour
• a few tablespoons milk
• 1 tablespoon chopped basil or fresh parsley

Preparation

1. Rinse vegetables. Peel carrot, parsnip and celeriac and grate on a grater with larger holes. Cut leek lengthwise into 4 parts, then crosswise into slices. Dice onion.
2. In a wider pot with 1 tablespoon olive oil and 1 tablespoon butter, cook onion until translucent. Then add leek and continue stir-frying occasionally for about 2 minutes.
3. Add carrot, parsnip and celeriac. Season vegetables with salt and pepper and stir-fry for about 3 minutes. Add spices and mix.
4. Pour in hot broth and bring to a boil. Add tomato puree and tomatoes (fresh tomato should be blanched, peeled, diced removing stems).
5. After boiling, cover the soup, reduce heat and cook for about 10 minutes until vegetables are soft.
6. Rinse fish, cut off skin and remove bones. Dice, season with salt and place in milk. Then coat in flour and briefly fry in a pan with a tablespoon of heated butter and a tablespoon of oil.
7. Place fried fish in the pot with soup and cook for about 2-3 minutes. Add chopped basil or fresh parsley. Serve with bread.