Fish soup Reethausart

This simple soup recipe is a creation of my father, Horst Deharde. After my mother died last year, he has become a real chef and has tried out many of his recipes on us. He also does not shy away from large portions - on the contrary, he is pleased when the whole gang comes to dinner (7 people) and the kids really tuck in. His roast lamb is a dream! It must try and have him write down that recipe too :-)

4 servings

Ingredients:

500g Pangasius fillets
400g ready made frozen gourmet fillet á la Italia
1 stalk of leek
1 bunch parsley
1 small celery root (or stalks)
3 carrots, medium size
1 bag of cooking spice for fish
Vegetable bouillon cubes or clear broth

Chop all ingredients and simmer with the still frozen fish in plenty of broth (about 2l) for about 1 hour. Season with salt and freshly ground black pepper and pour into bowls. Garnish with a crawfish, a few shrimp and / or bread cubes. Bon appetit!
Bon appétit!