Clean the fish fillet, remove the bones and cut into large cubes. Sprinkle the cubes with the juice of one lemon and sprinkle with salt.
Cut the onion into rings, clean, rinse and chop the greens. Sauté both in oil and season with curry and rose paprika to taste. Sprinkle the flour on top and pour in the clear soup.
Cut the olives into small slices, peel and dice the tomatoes. Add both to the soup and season well with white wine and garlic powder.
Drain the liquid from the mussel meat and add to the soup with the fish and shrimp. Lightly simmer for about 10 minutes.
Before serving, sprinkle the soup with finely chopped herbs. Stir in the sweet whipped cream to taste.
Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!
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