Rinse the pumpkin and cut into quarters. Remove stem end and core. Cut flesh into bite-sized cubes. Zuchini rinse and cut into the same give. Remove skin from small potatoes and cut into quarters lengthwise. Cut larger potatoes into eighths and keep in cold water.
Cut green peppers in half lengthwise, remove core and septum, rinse briefly and cut into pieces. Peel garlic and onion, cut into small cubes.
Cut tomatoes with kitchen knife and place briefly in boiling water. As soon as the skin starts to loosen, remove and rinse in ice-cold water. Peel off skin, cut tomatoes into eighths, remove core. Rinse kitchen herbs, pluck leaves and chop a little. Cut basil leaves into strips.
Rinse fish fillet, dry and dice. Marinate with juice of one lemon.
Sauté garlic and onions in olive oil at a moderate temperature.
Add squash and potatoes and sauté until light brown. Stir constantly and add the peppers.
Add zucchini and paradeis pulp, season with salt and black pepper from the mill. Extinguish with white wine and add the kitchen herbs, except basil. Pour in vegetable soup (covered). Bring to a gentle simmer for 5 minutes.
Season fish cubes with salt and pepper, add to vegetable form. Cover saucepan and simmer for another 3 to 5 min.
At the end, carefully fold in the tomato fillets and add to the sauce.
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