Thai fish soup with celeriac bread

Name: thai fish soup with celeriac bread
Total time: 45 min
Yield: 4
Ingredients: 150 gram pumpkin; 150 gram fennel; 150 gram celeriac; 1 onion; 1 toe garlic; 3 tablespoon olive oil; 15 liter fish stock; 2 tablespoon Japanese soy sauce; 2 tablespoon fish sauce; 1 tablespoon Thai curry paste; 1 piece piece of ginger; 2 tablespoon lemon juice; 300 gram cod fillet; 75 gram mushroom; 2 stem stalks spring onion; 1 hand cress

Ingredients

Directions

Clean all vegetables and cut into small cubes.
Chop the onion and the garlic.
Fry the onion and the garlic in the oil in a large frying pan.
Add the vegetables and simmer for 5 minutes.
Scoop occasionally.
Add the stock with the soy sauce, fish sauce, curry paste, ginger and lemon juice.
In the meantime cut the fish into thin strips.
Cut the ginger into slices of 3 cm.
Cut the mushrooms by half and the spring onion in rings.
After 15 minutes add the fish, the mushrooms and the spring onion.
Put the soup on a small pit and let it cook for another 5 minutes.
Taste the soup and add salt and pepper if necessary or, if the soup is too spicy, some extra water.
Serve the soup and garnish with cress or broccoli sprouts.
Nice to serve home-baked celeriac bread.