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🍽️ Quick Seafood Soup

378 kcal · 30 min · 4 servings

Ingredients

• 1 tbsp olive oil
• 1 carrot
• 1 stalk celery
• 1 small leek stalk
• 1 small onion
• 150 ml white wine
• 600 ml fish stock (from the jar)
• 2 hard-boiled quail eggs (peeled and halved)
• 50 g cod fillet
• 50 g shrimp
• 2 large shrimp (or other seafood to your liking)
• 1 tbsp parsley
• salt
• pepper (from the mill)

Instructions

1. 1. Peel the carrot.
2. 2. Slice the carrot into thin rounds.
3. 3. Wash the celery thoroughly.
4. 4. Remove the tough strings and the end of the celery.
5. 5. Slice the celery into rounds as well.
6. 6. Wash the leek.
7. 7. Remove the green tops and the root end of the leek.
8. 8. Slice the white and light green parts of the leek into rings.
9. 9. Peel the onion.
10. 10. Dice the onion into small cubes.
11. 11. Heat olive oil in a large pot.
12. 12. Add the onion cubes to the hot oil.
13. 13. Cook the onions until they are soft and translucent.
14. 14. Add the remaining prepared vegetables to the pot.
15. 15. Fry the vegetables for about 2 minutes, stirring constantly.
16. 16. Pour the wine into the pot.
17. 17. Let the wine reduce until the volume is halved.
18. 18. Pour the fish stock into the pot.
19. 19. Bring the soup to a boil.
20. 20. Reduce the heat slightly.
21. 21. Add the quail eggs to the soup.
22. 22. Add the fish to the soup.
23. 23. Add the seafood to the soup.
24. 24. Let the soup simmer for 7 minutes.
25. 25. Season the soup with salt and pepper.
26. 26. Roughly chop the parsley.
27. 27. Stir the parsley into the finished soup.

Nutrition per serving

• kcal: 378
• Protein: 42 g · Fett/Fat: 9 g · Carbs: 12 g