Fish soup with seafood and saffron

Ingredients:

Servings: 4

150 g onions

150g carrots

2 stalks celery

350 g small new potatoes

1 tbsp. l. olive oil

1 clove garlic

125 ml dry white wine

300 ml fish stock

10.12 saffron threads

500 g fish fillets (cod or salmon)

150 g green beans

125 g peeled shrimp ready

Salt and pepper

2 tbsp. l. finely chopped green

Preparation :

Peel the onion and carrot, onion rings, slice, carrot slices.  Clean and wash stemmed celery, cut into thin slices.  Wash potatoes and cut brush along the half or into four parts.

Heat the olive oil in a saucepan.  Fry the onion, carrot and celery about 5 minutes.  Add the potatoes and garlic through a press missed.  Cook without a lid for about 5 minutes.  Then pour in the wine and fish broth, put the thread of saffron.  Bring to a boil and simmer, covered for 10 minutes. Meanwhile, wash the fish dry with her slightly and cut into chunks.  Clean and wash beans, then cut each pod in half.  Put the fish and beans in a saucepan and cook all together for about 8 minutes. Add the shrimp and then a little soup.  Season with salt and pepper, sprinkle with finely chopped herbs.  Serve hot.