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Fish soup

Category:	Lunch
Sub-Category:	Fish
Difficulty/Costs:	time consuming/expensive
Number of people:	12
Ingredients:	1'200g fish fillet (according to taste) 12 shrimp 4 carrots, onions, celery 4 cloves garlic 1 bottle dry white wine 1'500ml broth 8 tomatoes Bay leaves Orange peel Lemon peel Saffron something wormwood each 2 bunch of parsley and chives 1.5 kg of potatoes Oil

Preparation:

Peel the vegetables, clean, and wash them, then put them in a container aside. Put oil or butter in a saucepan and fry the vegetables for 3 to 4 minutes. Later, you add the potatoes and quickly fry it with the veggies. Deglaze with half a bottle of wine. After the liquid has boiled for 15 minutes, add the broth, bay leaves and grated orange peels and lemons. Now boil it all for 10 minutes. When done, remove the bay leaves, puree everything. Next, sift it all through a sieve and keep the liquid for further cooking. Add saffron and vermouth to it. While the broth heats up again, clean the fillets and cut them into pieces. Wash the prawns and add everything including the parsley and chives to the pot. Cook for 5 minutes. In this way, the fish will be nicely done. Serve hot with baguettes.