If I ever had to stop eating meat, I would only be able to do it if I could still eat fish. I like all kinds of fish, so I like to go to the seaside where dinners in fish restaurants are an obligatory part of the agenda. On the Polish west coast we often visit a fish and chip shop in Kamień Pomorski. For a few years they have prepared excellent fish dishes with fresh fish from the sea. The local fish soup is second to none, and we always eat it when we are there.

Today I would like to share with you the recipe for my fish soup. It has a lot of tomato with spicy ajvar and a couple of types of fish. The kind of fish you choose depends on what you like and what you can buy. You can use fillet of fish, which is convenient because there are no bones. It's better to buy whole fish from which you can cut fillets and use the rest to cook fish bouillon. Cooked this way it has a deep and more intense taste.

Ingredients
bouillon
0.3 kg of leftover fish
3 allspices
2 bay leaves
1 clove garlic (with skin)
a quarter of onion
the rest
0.7 kg of fish fillet
1 carrot
1 parsley root
2 sticks of celery
2 tablespoons of olive oil
1 tablespoon of butter
1 onion
2 cloves of garlic
half a red pepper
2 tins of tomatoes
2 tablespoons of spicy ajvar
2 tablespoons of lemon juice
a skin grated from half a lemon
1 teaspoon of sweet pepper powder
1 tablespoon of minced rosemary
1 teaspoon of mixed herbs
salt and pepper

Put the leftover fish, bay leaves, all spices, onion and garlic with skin into 1 litre of water. Salt it slightly and cook for an hour. Filter the bouillon through a sieve and leave for a while.
Dice the onion and garlic, slice the celery and cut the carrot and parsley root into thin strips. Cube the red pepper. Heat the olive oil in a pan, add the butter, onion and garlic and fry for a while. Add the carrot, celery and parsley root. Fry for 5-7 minutes. Add the fresh pepper, ajvar, rosemary, mixed herbs, sweet pepper powder and tomatoes. Fry for a while. Pour in the fish bouillon and boil for half an hour. Add the cubed fresh fish. Spice it up with salt and pepper and boil for 10 minutes. Add some spices and lemon juice to the skin. Serve hot. This soup is also excellent the next day.

Enjoy your meal!