Hearty Fish Soup with Mussels and King Prawns

Preparation (about 45 min):

Cut cod and salmon trout into pieces. Cut open king prawns over the back, remove intestines. Brush mussels well with root brush and remove beard. Slice scallions into rolls and slice fennel, zucchini and bell peppers into strips and chili peppers into rolls.

Bring fish or vegetable soup with larded onion to boiling point, shape fish pieces and crab tails in a small pan, pour hot fish broth and simmer for two to three min to the point, season with salt and pepper. Sauté spring onions with garlic in hot olive oil, add fennel, zucchini, peppers, chili, sauté briefly. Add mussels, fold in, extinguish with juice of one lemon, add saffron, fill up with fish stock, bring to boil briefly, season with salt and season with pepper.

Arrange soup in a large tureen, evenly distribute fish pieces and crab tails on top, sprinkle with cut cress and grind fresh pepper on top.

Tip: Toasted French bread with garlic goes well with this.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these are also characterized by a fresh taste!

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