How to do it:
1. Wash and clean the soup greens and if necessary peel and chop them. Bring to the boil in 1 l cold water in the COOK & SERVE pot with the fish remains, salt, pepper and fennel. Cover and cook gently for about 30 minutes. Stir in between.
2. Pass the stock through a sieve. Puree the vegetables to taste. Peel potatoes and divide into bite-sized pieces. Wash and clean the celery stalks and slice them into thin slices. Cook both in the fish stock in the COOK & SERVE pot for about 15 minutes.
3. Meanwhile divide the fish fillet into bite-sized pieces. Then add the chopped tomatoes and the vegetable puree, bring to the boil and season to taste. Add the prawns to the soup and cook over a low heat for a few minutes.
Tip: Aioli = garlic mayonnaise goes well with it.
Nutritional values per serving:
Calories: 327 kcal, Carbohydrates: 23.7 g, Protein: 42,7 g, Fat: 4,7 g, Dietary fibre: 5,7 g
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