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🍽️ Quick Mediterranean Fish Soup

519 kcal · 30 min · 4 servings

Ingredients

• 800 g mixed fish fillet (red cod, pollock, whiting, cod)
• 250 g shrimp (ready for cooking)
• 1 stalk celery
• 1 tbsp lime juice
• 0.5 bunch coarsely chopped parsley
• 0.13 l dry white wine
• 0.25 l fish stock
• 1 tomato
• 1 onion
• 3 garlic cloves
• 4 tbsp olive oil
• 0.5 tsp peppercorns
• 300 g boiled potatoes
• 300 g mussels
• salt
• pepper (from the mill)
• 1 small finely chopped red chili pepper

Instructions

1. 1. Cut the fish fillets into small, bite-sized pieces.
2. 2. Drizzle the fish pieces with lime juice and sprinkle with a little salt.
3. 3. Peel the garlic clove and the onion.
4. 4. Finely chop the garlic and the onion.
5. 5. Crush the peppercorns in a mortar.
6. 6. Clean the celery stalks and wash them.
7. 7. Slice the celery into thin rounds.
8. 8. Peel the tomatoes by briefly pouring boiling water over them.
9. 9. Cut the tomato flesh into coarse chunks.
10. 10. Peel the potatoes.
11. 11. Cut the potatoes into small pieces.
12. 12. Clean the mussels thoroughly.
13. 13. Heat the olive oil in a large pot.
14. 14. Add the onions, garlic, and celery to the pot.
15. 15. Sauté the vegetables briefly.
16. 16. Stir in the tomatoes, chili, and crushed peppercorns.
17. 17. Pour the wine and fish stock into the pot.
18. 18. Bring the soup to a boil.
19. 19. Season the soup with salt and pepper to taste.
20. 20. Add the fish pieces to the soup.
21. 21. Cover the pot.
22. 22. Let the fish pieces cook for 10 minutes.
23. 23. After 5 minutes, add the prawns and mussels to the soup.
24. 24. Let the prawns and mussels finish cooking.
25. 25. Add the potato pieces to the soup.
26. 26. Heat the potatoes through in the soup.
27. 27. Ladle the soup into bowls or onto plates.
28. 28. Sprinkle the soup with fresh parsley.
29. 29. Serve the soup hot.

Nutrition per serving

• kcal: 519
• Protein: 64 g · Fett/Fat: 18 g · Carbs: 18 g