Preperation:
- Servings: 4
-
1
Light a charcoal grill. Mix together the salt and juice in a casserole that is large enough to hold all the ingredients and bring to the boil.
-
2
Place the shell and fish bones in a fish basket and grill for around 4-6 minutes on both sides until they start to turn brown.
-
3
Grill the tomatoes, fennel and celeriac until tender and the tomatoes start to collapse. Place on one side and keep the fennel and celeriac warm.
-
4
Place the bones and shell in a saucepan and boil in the stock for 10 minutes. Sieve the stock into a blender along with the tomatoes. Blend until the soup is smooth and pour back into the (cleaned) saucepan. Heat and add salt and pepper to taste.
-
5
Season the pieces of fish with salt and pepper and grill for a few minutes on each side until they are nice and brown and the meat starts to fall away when you prick it with a fork.
-
6
Arrange the fish and vegetables decoratively in bowls. Pour the hot soup over them and serve.
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Ingredients
2 l. (68 fl.oz.)fish stock
300-400 g. (10,6-14,1 oz.) Norway lobster and crab shell
300-400 g. (10,6-14,1 oz.) cod and Arctic char bones
6 halved tomatoes
1 fennel, sliced
½ small celeriac, cut into sticks
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