Fish soup with salmon and hake
2 medium sized potatoes
1 small fennel bulb about 200 grams
1 small yellow onion
1 tbsp margarine or sunflower/canola/rapeseed oil
0.5 grams of saffron
1 Liter water
200 mL dry white wine
2 tablespoons concentrated lobster or fish stock
200 grams of salmon
200 grams hake fillets or other firm white fish
- Peel potatoes and cut into 2×2 cm cubes
- Clean the fennel and cut into pieces. If the fennel has a tassel (looks like dill, cut it off and save for garnish)
- Finely chop the onion
- Heat the margarine in a saucepan. Fry the onion and fennel for a few minutes while stirring. Add the potatoes, water, wine, saffron and lobster stock to the pot. Stir.
- Bring the soup to a boil and reduce heat, cover and simmer for 10 minutes until the potatoes have softened.
- Cut the tomatoes into wedges and add to the pan and simmer for another 5 minutes
- Cut the fish into 2-3 cm pieces and add to the soup. Simmer for another 5 minutes.
- Turn off heat and let soup stand covered for 5 minutes.
- Cut the spring onions finely and sprinkle over the soup and serve with good, ideally, freshly baked bread.
- If you have fennel tassel left cut it with a kitchen scissor over the soup as a garnish.
Tip: To make the soup a little “stylish”, you can first scald and peel the tomatoes. However, I am too lazy. Usually I throw in the tomato segments and then I use a fork or tongs to remove the skins of the tomatoes as they loosen from the tomatoes in the hot soup after about 1 minute.