The VegetablesCut carrots, leaks and celery in small cubes or long strips and slightly braise in olive oil. Add fish stock and cook vegetables until tender.
The FishCut Perch-, Trout- and Pikeperch-filets in bite-size pieces and marinate with 1 dl white wine for approx. 30 minutes. Add to the soup and steep for 10 minutes (don’t bring to boil). If desired, add a little saffron to give the soup color and serve with chervil leaves.
Fish Dumpling Soup (as a variant)Prepare fish stock as above. If you are pressed for time, commercial consommé enriched with some vegetables can be used. Form the cooked fish into dumplings and drop into the prepared stock. When the dumplings rise to the top the soup is ready to serve.
Source: Recipe by Rosmarie Weidmann, www.schweizerfisch.ch
Fins and bones
Garlic to taste
5 – 10 pepper-grains and fennels seeds
Salt to taste
1 bay leaf
Lightly boil ingredients in 1 – 1 ½ liters of water for 10 to 15 minutes. Strain through a sieve or cheese cloth.