For the fish-vegetable soup, cut fish into mouth-sized pieces. Season with salt, pepper and saffron and set aside.
Sauté onion, garlic and soup vegetables in a little oil. Sprinkle with paprika powder and deglaze with soup. Add vegetables and the corn and simmer slowly for about 2 hours.
Then stir in the sambal and add the fish. Let it simmer for another half hour. Add some sour cream to the soup and serve the fish-vegetable soup sprinkled with parsley.
Preparation Tip:
Serve fresh baguette with the fish and vegetable soup.