Serves 3
500 grammes of slices of Sterling White Halibut
1 ½ liters of fish stock
3 tomatoes
½ onion
2 shallots
1 garlic clove
2 table spoon of olive oil
1 tea spoon paprika powder
1 tea spoon chilli powder
Fresh thyme
2 deciliters white wine
Fresh baked foccacia or other bread to your taste
Aïoli

Skin the tomatoes by making a cross in the top and dip them in hot water. Peel of the skin, and take out what’s inside, and finely chop the rest.

Chop the garlic and shallots, and put it in a casserole with heated olive oil to it is blank.

Put in the powder of paprika and chilli, and mix well.

Now, take the tomatoes and add to the casserole, and let it simmer for a bit, make sure you don’t burn it.

Add white wine and reduce until almost nothing left

Now it is time for the fish stock, and reduce more by letting it boil in. Just make sure you have enough for the amount of portions you plan to serve.

Add the fish, and let them be in the warm water until the meat comes of the bone.

Add fresh thyme in each soup bowl if you want.

Serve with bread, and aioli to spread on for those who wish.

Taste the soup and add salt and pepper to your taste.

Bon appétit!