Fish Soup

Wash the fish thoroughly and pat them dry. Wash the tomato, carrot, potatoes, leek and the remaining vegetables as well. Cut the fish into pieces and remove the bones. The fish head may also be used and is recommended for extra flavor.

Cut the tomato into pieces and the potatoes into small cubes. Finely chop the garlic, spring onion and parsley. Slice the carrot into thin rounds and the leek into slightly thicker rounds. Squeeze the lemon and set the juice aside.

Add 1 tablespoon olive oil to a pot, then immediately add the spring onion and carrot. Pour in a little of the white wine.

Add the tomato, leek and bay leaf. Add the fish and briefly sauté everything together.

Add the garlic and cook just until fragrant. Pour in the water, cover the pot and cook over medium heat for approximately 40 minutes.

Stir the soup several times during cooking. Add the salt, black pepper, lemon juice, the remaining white wine and tomato paste.

Stir in the dill. Shortly before the soup is finished, add the parsley.

Cook for another 5 minutes, then remove the pot from the heat and serve.