Cream of Fish Soup

For the cream of fish soup, bring vegetable soup to a boil with bay leaf, mustard seeds and peppercorns.

Add the washed ready-to-cook fish and let it cook. Remove fish, skin, bone and keep warm cut into pieces.

Add the fish bones to the soup, bring back to a boil and simmer for 1/4 hour. Then pour the soup through a sieve.

Sauté the finely diced greens in hot butter, season with paprika and curry, stir through, add the fish stock and cook until done. Add the skinned, seeded and quartersed tomatoes to the soup and bring to a boil.

Puree 2/3 thirds of the fish meat with some liquid in a blender or pound it in a mortar and add it to the soup. Let everything steep for 10 minutes.

Season to taste with salt, paprika and curry. Finally, refine the fish cream soup with cream and some fresh butter and serve.

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