Soak the fish carcasses in sufficient water and rinse well. Boil the bones with 600 ml of water in a large saucepan and remove the foam.
Clean the celery, leek, fennel and parsley root, cut into small cubes and set aside. Add the vegetable scraps to the fish bones form and 30 minutes. Salt and season with pepper and strain the stock.
Peel and chop the shallot and sauté in a saucepan with olive oil. Add the strained fish stock, saffron and fennel, celery and parsley root and simmer gently for 10 minutes.
In the meantime, rinse and dice the tomatoes. Rinse parsley and sage and shake dry. Chop the parsley, cut the sage into thin strips. Cut the fish fillet into cubes.
After ten minutes of cooking, add the fish fillets and the leek to the soup and cook for another 5 minutes. At the end add the tomatoes, kitchen herbs and wine, bring to the boil once, season the soup and remove from the heat.
Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!
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