Fish soup with shrimps and vegetables Recipe

Serves 2

Ingredients:
• 19oz (600g) fish fillets (e.g. cod, mackerel, seabass, turbot)
• Juice of 1 lemon
• 8oz (250g) potatoes
• 5 and 1/2oz (175g) carrots
• 2 onions
• 8oz (250g) peeled tomatoes (canned)
• 2 sticks celery
• 1 clove garlic
• 1/2 bunch parsley
• 1 bay leaf
• Salt and freshly ground pepper as desired
• 6 and 1/2oz (200g) cooked shrimps or prawns

Preparation:
1. Wash the fish fillets under cold, running water, then pat dry and cut into portion sized pieces. Put into a bowl, ass 3tbsp (45ml) lemon juice, stir, cover and put into the refrigerator for about 30 minutes.

2. Peel and dice the carrots, potatoes and onions. Roughly dice the tomatoes. Wash, dry and slice the celery. Peel and press the garlic. Wash the parsley, dry and chop finely.

3. Heat the olive oil in a large pan and quickly saute the potatoes, carrots and onions. Add the tomatoes, celery, garlic, parsley and bay leaf. Cover with water and season with salt and pepper. Cover with a lid and simmer the vegetables over a low heat for about 30 minutes.

4. Add the fish fillets and the marinade and simmer with the lid on for about 15 minutes. Add more water if necessary. When the fish is cooked add the shrimps and briefly bring to a boil. Season the soup to taste with salt, pepper and the rest of the lemon juice. Serve immediately.

This Salad recipe was published in 'Continental Cuisine - p16'.