How to make
Grate the tomatoes and finely chop the vegetables. The fish is cleaned and the small one is cut in two.
Put them to boil in 2 liters of salted water. After 10 minutes, the large fish is removed and deboned into large pieces. Watch out for bones - they're very unpleasant.
The leftovers are placed back into the pot. After another 10 minutes, strain the broth and place it back onto the heat. Add the vegetables, black pepper, olive oil and lovage stem.
After another 15 minutes, add the pieces of fish and chopped lovage leaves. After 5 minutes, remove it from the heat.
The fish soup can be served both hot and cold with a slice of lemon and a cup of your favorite drink.
