Light fish soup

Name: light fish soup
Total time: 40 min
Yield: 4
Ingredients: 2 tablespoon olive oil; 1 onion; 2 clove garlic; 1 orange peel; 1 laurel leaf; 1 twig fresh thyme; 10 thread saffron; 1 little fennel bulb; 2 vine tomato; 100 milliliters dry white wine; 1 liter fish stock of tablet; 500 gram frozen cod fillet; 500 gram frozen fish fillet

Ingredients

2 tablespoon olive oil
1 onion
2 clove garlic
1 orange peel
1 laurel leaf
1 twig fresh thyme
10 thread saffron

1 little fennel bulb
2 vine tomato
100 milliliters dry white wine
1 liter fish stock of tablet
500 gram frozen cod fillet
500 gram frozen fish fillet

Directions

Heat the oil in a large pan and fry the onion until light brown. Add the garlic, orange peel, bay leaves, thyme, saffron and fennel and cook for 5 minutes on low heat.
Add the tomatoes and herbs and fry for a few minutes until the tomato pieces are soft and fall apart.
Pour the wine and stock in the pan and bring to the boil. Let the soup simmer gently for about 20 minutes.
Remove the bay leaf, the thyme and the orange peel and puree the soup with a hand blender.
Sift the soup over another pan or bowl and bring to the boil again. Season with salt and pepper.
Put the pieces of fish in the soup and cook for another 10 minutes against the boil.