Fish Fillet Soup

One of the most flavorful soups I've tried so far. This soup has a special aroma and tastes heavenly. Though I was never a fan of fish soups this one turned to be one of my favorite.

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• Makes 5-6 servings
• 300 g trout fillet, skinned & boned, cut in 1 inch pieces
• 2 onions, diced
• 5-6 medium potatoes, cut into 1 inch pieces
• 1 tsp fennel seed
• 4 cloves garlic, minced
• 2 tbsp olive oil
• 1/2 tsp paprika
• 400 g can pelati tomatoes
• 1liter water
• fresh juice of 1 orange
• 1 tsp dried thyme
• 3 tbsp fresh celery leaves, chopped
• 1/4 cup light soy sauce
• salt and freshly ground black pepper

Directions

1. In a stock pot heat oil over medium-high heat. Cook onion, garlic, fennel seed and potatoes and saute for about 5 minutes. Add paprika, water and stir. 
2. Add fish and thyme and bring to boil. Reduce heat, cover and simmer for about 15-20 minutes. 

• fresh juice of 1 orange
• 1 tsp dried thyme
• 3 tbsp fresh celery leaves, chopped
• 1/4 cup light soy sauce
• salt and freshly ground black pepper

Directions

1. In a stock pot heat oil over medium-high heat. Cook onion, garlic, fennel seed and potatoes and saute for about 5 minutes. Add paprika, water and stir. 

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2. Puree the tomato can and add to the pot, add soy sauce, pepper and salt and simmer for 5 more minutes. Add orange juice and celery leaves simmer 2 more minutes and remove from heat. 
3. Serve hot with lemon wedges and freshly baked onion bread.