Velvety fish soup

Ingredients

• 600 g Red snapper, cleaned
• 2 pcs Tomatoed, diced
• 1 pcs Celery stick, sliced
• 1 pcs Leek, white and liht-green part chopped
• 1 pcs Onion, peeled, chopped
• 1 pcs Carrots, peeled and sliced
• 2 tbsp Parsley, fresh, chopped
• 1 1/2 l Fish stock
• 60 ml White wine
• 2 tbsp Olive oil
• 1/2 tsp Sweet red paprika powder

Method

1. Heat olive oil in sauce pot over medium-high heat.
2. Add onion, celery, and carrots; cook for 5 minutes, stirring.
3. Add the leeks and cook for 8 minutes.
4. Add the tomatoes and cook for 10 minutes, adding a few spoons of fish broth to keep it moist.
5. Add the wine and cook for 2 minutes.
6. Stir in half of the broth, add and simmer until concentrated, for 15 minutes.
7. Pass the sauce through a food mill and return it to the pan.
8. Stir in remaining broth, add paprika and fish.
9. Simmer for 20 minutes more until fish flakes easily.
10. Serve after, garnished with parsley.