Ingredients for 4 people:
300 g potatoes
1 onion
2 cloves of garlic
2 tbsp olive oil
4 bay leaves
150 g frozen peas
1 tsp turmeric (turmeric)
3/4 l light chicken stock (instant)
1/4 l white wine
salt
white pepper from the mill
1/8 l whipping cream
750 g fish fillet (e.g. saithe, ling, redfish)
1 courgette
1/2 can (115 g) corn kernels
50 g deep-sea crabs
1 tbsp chopped parsley
Preparation:
Peel and dice the potatoes, onion and garlic. Heat the oil in a saucepan and sauté the prepared ingredients with the bay leaves briefly. Add the peas and sprinkle in the turmeric. Deglaze with stock and wine and cook for 30 minutes. Remove the bay leaf and purée the soup. Season with salt and pepper and refine with cream. Cut the fish fillet into large pieces. Clean and wash the courgettes, cut in half lengthways and slice. Add the courgettes, sweetcorn and prawns to the soup. Bring to the boil. Add the fish fillet and simmer for 6-8 minutes. Season again and sprinkle with parsley.
Preparation time: approx. 60 minutes
One portion has about 510 calories (2140 kJ)
(FoodCentrale by ddp images)
