Creamy fish soup

Ingredients

• 1 l Fish stock
• 700 g Haddock fillets
• 120 ml Red wine
• 4 tbsp Olive oil
• 1 tbsp Tomato puree
• 2 tsp Coriander seeds
• 2 tsp Fennel seeds
• 2 pcs Tomatoes, pureed in food blender
• 2 pcs Celery stalk, chopped
• 2 sprig Thyme, fresh
• 1/4 tsp Salt, fresh ground
• 1/4 tsp Black pepper, fresh ground
• 4 clove Garlic, minced
• 1 pcs Onion, peeled, chopped
• 1 pcs Carrots, peeled and sliced

Method

1. Heat oil in sauce pot over medium-high heat.
2. Chop the fish fillets to smaller pieces.
3. Add the onions, carrot, and celery; cook for 5 minutes, stirring.
4. Add the garlic, thyme, fennel, and coriander seeds then cook for 5 minutes.
5. Add tomato purée and cook for 1 minute.
6. Stir in the tomatoes, fish stock and wine, then bring to a boil
7. Add the chopped fish and reduce heat to medium-low; simmer for 45 minutes.
8. Discard the thyme then, working in batches, process the soup until smooth.
9. Reheat soup and serve with a dollop of sour cream or simply garnished with parsley.