Summer fish soup

Name: summer fish soup
Total time: 25 min
Yield: 4
Ingredients: 4 tablespoon olive oil; 1 onion; 1 paprika; 1 zucchini; 2 fish stock cubes; 500 gram sifted tomato; 250 gram whitefish; 200 gram wok prawns; 100 gram seafood cocktail; 1 tray Aioli; 750 ml water

Ingredients

4 tablespoon olive oil
1 onion
1 paprika
1 zucchini
2 fish stock cubes
500 gram sifted tomato

250 gram whitefish
200 gram wok prawns
100 gram seafood cocktail
1 tray Aioli
750 ml water

Directions

Cut the bell pepper and zucchini into cubes.
Heat the olive oil in a large pan and fry the vegetables until they become softer.
Crumble the bouillon cubes over the vegetables and add the sifted tomatoes and the water.
Bring the whole to the boil while stirring.
Cut the fish into cubes and stir with the shrimp and the seafood cocktail through the soup.
Heat the soup for 4-6 minutes on a low heat until the fish is done.
Stir four tablespoons aïoli through the soup and add some salt and pepper.
Put the soup in bowls and serve baguette and the remaining aïoli.