Zubereitung

1. 1

   Finely dice the fennel, onion and garlic. Heat the olive oil in a large pot and sweat the vegetables over medium heat until soft.

2. 2

   Pour in the white wine, then add the chopped tomatoes, fish stock and saffron. Bring to a boil and simmer gently.

3. 3

   Cut the white fish into bite-sized cubes and slip them into the soup. Let them poach over low heat.

4. 4

   Add the prawns and cook for a few more minutes until pink. Season with salt, pepper and a squeeze of lemon.

5. 5

   Scatter with chopped dill and serve with toasted bread.