Spicy “Bouillabaisse” Soup

Preparation:

1. Place the fish trimmings and heads in a pot, pour in the boiling water, add salt, and add a whole onion, sliced carrot, parsley root, bay leaves, and allspice. Bring to a boil and cook for 1½ hours. Then strain the broth.
2. Prepare the dressing. Chop the celery, second onion, garlic, and chili pepper, and sauté in olive oil. Add the tomatoes, pour in the wine, and add thyme and ground fennel. Stir, cover with a lid, and simmer the mixture for 5 minutes. Then add the dressing to the soup.
3. Cut the fish fillet into pieces, add it to the soup, bring to a boil, and cook for 15 minutes. Drain the oil from the seafood mix, add it to the soup, and cook for 1 minute. Then add the chopped herbs, season with salt and pepper, and bring the soup to a boil.
4. If desired, serve garnished with lemon wedges and basil sprigs.
5. Detailed video recipe: watch the video recipe

Enjoy your meal!