DE | EN
DE | EN
DE | EN
DE | EN
DE | EN
DE | EN
Olive oil, 2 small or 1 large fennel bulb, 1 white onion, saffron threads, 2 garlic cloves, chili, salt, pepper, rosemary, 1/4 l dry white wine, fish stock, 1 small tin of peeled tomatoes, 200 g pike, 200 g zander
Remove the stalk and strings from the fennel, halve and cut into thin slices. Finely slice the onion halves and finely chop the garlic.
Heat the olive oil in a pan and sauté the sliced fennel and onion. Add garlic and saffron threads and deglaze with white wine. Then season to taste with salt, pepper and chili and add the fish stock. Simmer the soup until the fennel and onion are cooked al dente. Then add the peeled tomatoes and cook for a few more minutes.
Cut the fish fillets into bite-sized cubes and add to the soup. Bring to the boil briefly and serve in warmed plates.
Side dish: Freshly toasted garlic bread
Tip: Catfish or seafood are also suitable as a soup garnish.