FISCHSUPPE

Chowder

750 g various fish filets
200 g shrimps
3 onions
2 gloves of garlic
1 leek
3 carrots
1/2 fennel
2 bay leaves
4 tbsp. oil
250 ml white wine
750 ml fish stock or beef stock
thyme, salt, pepper
1 tsp. lemon juice

 

 

Cut fish filets into bite-size pieces. Peel and chop onion and garlic. Cut leek into rings, halve carrots lenghtwise and cut across into thin stripes and dice fennel.
Heat oil in a pot and sautée onions, garlic and vegetable about 5 minutes. Add bay leaves, thyme, wine, fish stock and spice with salt and pepper. Let all simmer 5 minutes.
Add fish and shrimps and simmer about 10 minutes more. Season to taste with salt, pepper and lemon juice.

 

     
     
 

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