Fish Soup

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2 L Fish stock
10 King Prawns
1 kg of seafood (Mixed shellfish)
1 kg Firm white fish
2 Shallots
3 Garlic cloves
1 Fennel garlic
4 Tomatoes
Fresh coriander
2 Verstegen Fresh Star anise
Olive oil
Verstegen Freshly Middle East – Lhatria Fasia
12 Pieces Verstegen Fresh Saffron
2 Pieces Verstegen Bay Leaf
Verstegen Freeze-dried Thyme


Peel the onions and garlic.

Cut the fennel and stew in olive oil together with Verstegen Middle East – Lhatria Fasia and the Verstegen Saffron.

Add the tomatoes and let the liquid evaporate with the star anise.

Add the fish stock, Verstegen Thyme and Verstegen Bay Leaf and simmer gently, for 45 minutes.

Cook the shellfish quickly, strain the juice and add to the broth.

Cook the white fish in the broth & fry the prawns.

Serve the soup with the seafood.

Garnish with coriander if desired.