Bregenz Fish Soup

For the Bregenz fish soup, carefully divide the fish fillets, which have been deboned with kitchen tweezers, into bite-sized pieces. In a saucepan, bring the fish stock to the boil together with the white wine and a few saffron threads. Add the fish pieces, reduce heat immediately and let simmer for a maximum of 10 minutes just below boiling point, depending on the desired degree of cooking.

Meanwhile, briefly scald the cocktail tomatoes with boiling water, peel off the skin and add the peeled tomatoes to the soup 3 minutes before the end of cooking. In a small frying pan, toast the diced white bread in a little butter until crispy. Season the finished fish soup with salt and pepper, carefully pour into warmed soup bowls, sprinkle with croutons and freshly chopped chervil and serve.

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