a total of 2.5 kg fillets of various sea fish (may be frozen)
250 g frozen shrimps
1-2 sliced onions
4 cloves garlic
a bulb of fennel or kohlrabi and a few seeds of fennel
peel of one orange
3-4 fibers of saffron (in an emergency it can be replaced by about 1/2 teaspoon of ground turmeric)
100 ml of olive oil
100 ml of white wine
salt and pepper for seasoning
fennel leaves and thyme for decoration
100 g butter ground with 2 cloves of garlic and a little salt
Prepare a larger pot and put the fish in it and pour three liters of water over it. Bring the water to a boil and boil for about five minutes. Fry the finely chopped vegetables in a pan. After five minutes, add it to the soup along with the spices and most of the orange peel. Pull out the flame and cook for a quarter of an hour. Five minutes before the end, add shrimp and pour the wine.
Remove the fish from the soup and divide it into smaller pieces and return to the soup. Garnish with finely chopped or grated organic orange peel and a few
leaves of herbs.