Cut the (defrosted) fish fillets diagonally into 5 cm wide strips, sprinkle with juice of one lemon and rest for 20 min. Dice the onion, cut the potatoes, carrot, celery, fennel and leek into slices. Chop garlic and kitchen herbs. Heat the oil. Sauté the onion in it. Add herbs, spices and orange peel.
Pour the chicken soup/stock (about half of the coq au vin) and the white wine and let it boil. Cook the vegetables and herbs for 10 minutes, then add the fish fillets and other frutti di mare, the clear soup must not make any more, only simmer slightly.
After 10 minutes, add the mussels and the sliced tomatoes to the soup and simmer until the mussels have opened (discard the unopened ones!). Season with “taste magic” and white pepper.
It is said that fish and clear soup should be served separately.
However, the dish is more original as a stew.
Preparation variations:
Variations: Red wine instead of white, or season with cloves, peppers and new spice.
Serve with:
Best served with baguette and aioli (garlic mayonnaise).
Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!
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