Fish soup with garlic bread

Total: 1 hr 10 Min. | Active: 30 Min.

Nutritional value / people: 572 kcal
, Fat: 21 g
, Carbohydrate: 56 g
, Protein: 34 g

Ingredients

4 people

Hint:

The original recipe with guaranteed success is for 4 people. Altering the number of portions may result in alternate results. Please note that the existing quantities are not automatically adjusted in the text.

Soup

1tbsp olive oil

2 garlic cloves, pressed

1tbsp thyme leaves

500g Nile perch, cut into 2 cm pieces

0.5tsp salt

0.5tbsp olive oil

2 shallots, cut into rings

125g leek, cut in half lengthwise and then into 2 cm pieces

1 fennel, cut in half lengthwise and then into strips approx. 1 cm wide

2 tomatoes, cut into 2 cm chunks

2 red chillies, deseeded

2 bay leaves

4dl fish stock

8dl vegetable bouillon

salt and pepper to taste

Bread

50g butter, soft

1tsp tomato puree

2 garlic cloves, pressed

0.5tsp paprika

2pinches salt

1 baguette

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How it's done

Soup

Combine the oil, garlic and thyme, add the fish and mix together. Cover and marinate in the fridge for approx. 30 mins. Season the fish with salt shortly before cooking. Heat the oil in a large pan. Sauté the shallots, add the leek and fennel and cook for approx. 5 mins. Add the tomatoes, chilli and bay leaves, cook briefly. Pour in the stock and bouillon, bring to the boil, reduce the heat. Cover and simmer for approx. 15 mins. Add the fish and allow to infuse for approx. 5 mins. over a very low heat. Season the soup.

Bread

Mix the butter, tomato puree and garlic, season. Slice the baguette at intervals of approx. 1.5 cm but not all the way through. Spread the butter between the slices of bread. Transfer the baguette to a baking tray lined with baking paper.

Bake for approx. 10 mins. in the centre of an oven preheated to 200°C.