Fish Soup with Cranberries

How to prepare fish soup: Cook the fish head longer, so pour 2 liters of water over it, bring to a boil, skim off the foam, and simmer for 10 minutes. Cut the fish into pieces. Place the fish in a pot, add 1 onion cut in half, season lightly with salt, and cook the fish until done. This usually takes 15-20 minutes.

Prepare the vegetables. Peel and grate the celery, finely chop the onion and herbs. Chop the nuts. Blanch the tomatoes, peel, and cut into pieces.

Rinse the rice until the water runs clear. Sauté it in vegetable oil. Remove the fish from the broth and place it on a plate. Discard the onion. Add the grated celery and rice to the broth. Cook until done. Add the sliced tomatoes. Since winter greenhouse tomatoes lack flavor, I added an extra spoon of tomato paste to the soup.

Sauté the remaining onion in vegetable oil along with the chopped nuts. Add this mixture to the pot with the other ingredients. Season with salt and pepper.

Add cranberries and fish to the soup, bring to a boil, and cook together for one minute. Add herbs to the fish soup.

You can add a lemon wedge to the bowl of fish soup. Bon appétit!