for 4 people

Soup

	olive oil for frying
200 g	calamari (ready to use), cut into rings
1	onion, finely chopped
1	garlic clove, finely chopped
150 g	carrots, cut into cubes
100 g	celery, cut into cubes
1 ½ dl	white wine
350 g	puréed tomatoes
6 dl	fish bouillon
1	bay leaf
½ tsp	salt
a little	pepper

Fish

300 g	ocean perch fillets , cut into strips approx. 3 cm wide
300 g	monkfish fillets, cut into pieces approx. 3 cm wide
1 bunch	parsley, coarsely chopped, 2 tbsp. set aside

To serve

1 tbsp

olive oil

How it's done

Soup

Heat a dash of oil in a cooking pot. Add the calamari, fry for approx. 3 mins. Remove and set aside. Reduce the heat, add a dash of oil to the pot. Add the onion and all the other ingredients up to and including the celery, sauté for approx. 3 mins. Pour in the wine, reduce by half. Add the tomatoes, bouillon and bay leaf, season, bring to the boil. Reduce the heat, cover and simmer for approx. 10 mins. Remove the pan from the heat.

Fish

Add the fish and parsley to the soup along with the reserved calamari, cover and leave to stand for approx. 5 mins.

To serve

Plate up the soup, drizzle with the oil and garnish with the reserved parsley.

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