Mosimann’s fish soup with leek and spinach

Serves 4
300g fish fillets (salmon, halibut, mackerel), skinned
1 tbsp olive oil
1.5cmpiece of fresh ginger, peeled and cut into fine julienne strips
1 medium leek, trimmed and cut into fine rings
100g young spinach leaves
salt and freshly ground pepper
3 tbsp finely sliced spring onions
2 tbsp fresh chervil leaves
800ml fish or vegetable stock (use fish or vegetable stock cube if you don’t have any)

 Cut the fish into very fine strips so that the boiling stock cooks it immediately.
 Heat the olive oil in a frying pan, add the ginger and leek and stir-fry them for 2-3 minutes. Remove from the heat and drain.
 Place the spinach leaves in the bottom of a soup tureen or individual serving bowls. Add the leek and ginger and arrange the slices of fish on top. Season with a little salt and pepper, and sprinkle with the spring onions and chervil leaves.
 Bring the stock to the boil, then ladle over the fish and other ingredients.

Serve immediately.

Thank you very much to Anton Mosimann for allowing us to choose a recipe from his latest book, Mosimann’s Fresh.