Smoked Fish Soup

Sauté risotto rice, leek, onions, peppercorns and fish fillets in a little olive oil. Extinguish with white wine and fill up with vegetable stock. Simmer gently for about an hour.

Strain and season to taste. Refine with whipped cream before serving.

Serving tip: small, raw fish cubes in cup form and with the hot soup pour. Garnish with dill or fennel herb and serve with garlic bread.

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