French Fishsoup

Name: French Fishsoup
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: French
Ingredients: 1 onion; 2 fennel bulb; 1 bag paprika mix (red, green, yellow); 2 el traditional olive oil; g saffron; 1 look tomato cubes; 750 ml water; vegetable stock; 450 g frozen seafood; 20 g fresh flat parsley

Soup of onion, fennel, paprika, saffron, tomatoes, vegetable stock, seafood and parsley.

Ingredients

Directions

Cut the onion into rings. Cut the stems and a piece of the underside of the fennel tubers.
Halve the fennel tubers in the length and cut the halves into strips.
Remove the stalks and seeds from the peppers and cut the flesh in half rings.
Heat the oil in a large pan and fry the onion, fennel and paprika for 5 minutes on medium heat.
Add the saffron, tomato cubes, the water and the bouillon tablet and bring to the boil.
Turn down the heat and simmer for 5 minutes.
Add the seafood and bring the soup to the boil.
Meanwhile cut the parsley roughly. Divide the soup over the bowls and sprinkle with the parsley.