Fish Soup a La Sigrid

For the fish soup a la Sigrid, heat the oil from the can of anchovies (at the same time bringing flavor). Sauté the onion and garlic until translucent and deglaze with the stock.

Add the tomatoes, bay leaves and anchovies. Let everything simmer for about 15 minutes. Finely grate the carrot and add it after about 10 minutes of cooking.

Then add the fish fillets and seafood to the soup and simmer for another 10 minutes. Finally, add the wine and the couscous and let everything simmer for another 10 minutes.

Season with pepper (salt is usually no longer necessary due to the anchovies), remove the bay leaves and sprinkle the soup with parsley.

Preparation Tip:

If you like it spicy, you can cook a chili pepper (whole, without seeds) in the fish soup from the beginning and remove it before serving.

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