Noah's Island Stew

Ingredients

• 2 onions
• 2 cloves garlic
• 2 tbsp olive oil
• 2 celery stalks
• 2 carrots
• 1 red bell pepper
• 1 liter fish stock
• 400 g firm white fish fillet (e.g. cod)
• 200 g smoked salmon
• 200 g cooked mussels (out of shell)
• 4 eggs
• 1 can diced tomatoes (400 g)
• 1 bay leaf
• 1 tsp paprika powder
• salt and pepper
• 1 lemon
• handful fresh parsley

Method

1. Finely chop the onions and garlic.
2. Dice the celery, carrots, and bell pepper.
3. Heat olive oil in a large soup pot and sauté onion and garlic for 3 minutes.
4. Add celery, carrot, and bell pepper, cook for 5 minutes.
5. Add canned tomatoes, paprika, and bay leaf. Cook for 2 minutes.
6. Pour in the fish stock and bring to a boil. Simmer for 10 minutes.
7. Meanwhile, boil the eggs for 7 minutes, cool, peel, and halve them.
8. Cut the white fish into large chunks. Add to the soup and simmer gently for 6 minutes.
9. Add the mussels and heat through for 2 minutes.
10. Season with salt, pepper, and a splash of lemon juice.
11. Ladle the soup into a large oval dish. Arrange three halved eggs, mussels, and slices of smoked salmon as 'islands' on the soup.
12. Garnish with fresh parsley.

Serving notes

• Serve in a large oval dish for an ocean effect.
• Place the eggs, mussels, and salmon as three 'islands' in the soup.
• Serve with crusty bread for dipping.