🍲 Soothing Fish and Bulgur Soup

Name: Soothing Fish and Bulgur Soup
Total time: 30 min
Yield: 4 servings
Ingredients: 200 g bulgur; salt; 0.5 celeriac; 3 carrots; 1 stalk leek; 300 ml fish stock; 400 ml vegetable broth; 100 ml dry white wine; 4 pieces cod (approx. 140 g each); 6 cocktail tomatoes; 4 sprigs thyme; 1 shallot; 1 clove of garlic; 1 tbsp olive oil; 0.5 tsp fennel seeds; 2 tsp capers (jar); pepper (from the mill); 0.5 tsp lemon zest; 1 tbsp freshly chopped parsley

411 kcal · 30 min · 4 servings

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Ingredients

200 g bulgur
salt
0.5 celeriac
3 carrots
1 stalk leek
300 ml fish stock
400 ml vegetable broth
100 ml dry white wine
4 pieces cod (approx. 140 g each)
6 cocktail tomatoes
4 sprigs thyme
1 shallot
1 clove of garlic
1 tbsp olive oil
0.5 tsp fennel seeds
2 tsp capers (jar)
pepper (from the mill)
0.5 tsp lemon zest
1 tbsp freshly chopped parsley

Instructions

1. Heat 300 milliliters of water in a pot and add a pinch of salt.
2. Stir in the bulgur and let it swell for 30 minutes.
3. Peel the celery and the carrots.
4. Cut the celery and carrot flesh into small cubes.
5. Rinse the leek and remove the hard ends.
6. Cut the leek into thin rings.
7. Heat the fish stock together with the broth and white wine in a pot.
8. Add the prepared vegetables to the hot liquid.
9. Let the soup simmer quietly over medium heat for about 20 minutes.
10. Strain the soup through a fine sieve to remove the vegetables.
11. Rinse the fish under running water.
12. Pat the fish dry with a kitchen towel.
13. Wash the tomatoes.
14. Cut the tomatoes into quarters.
15. Wash the thyme and shake it dry.
16. Pluck the leaves from two sprigs of thyme and save them for decoration.
17. Peel the shallot and the garlic.
18. Dice the shallot and garlic very finely.
19. Heat olive oil in a large pot.
20. Sauté the shallot and garlic in the oil.
21. Add the fennel seeds and sauté them briefly.
22. Deglaze the mixture with the prepared fish-vegetable broth.
23. Bring the soup to a boil once.
24. Add the cod to the soup.
25. Let the fish cook through for 8 to 10 minutes.
26. Add the capers and the tomatoes to the soup.
27. Season the soup with salt and pepper.
28. Grate lemon zest into the soup.
29. Chop the parsley finely and add it.
30. Stir the swollen bulgur into the soup.
31. Warm the soup up again briefly.
32. Distribute the soup into soup plates.
33. Decorate the plates with the saved thyme sprigs.
34. Serve the soup hot.

Nutrition per serving

kcal: 411
Protein: 39 g · Fett/Fat: 5 g · Carbs: 45 g