Rinse and clean the fish, cut into a few larger pieces.
Sprinkle with juice of one lemon.
Cut onions into quarters or eighths, sauté in four level tablespoons of fat until soft, add garlic and curry.
Clean carrots and fennel (or peppers), cut into slices or strips, add to onions and sauté for about six minutes. In the meantime, peel the apples, cut into thumb-wide strips, and add to the vegetables with 3/4 l clear soup. Cook for about three minutes, season with a little cinnamon.
In a small saucepan, melt the remaining fat, add flour and stir. Carefully fold this roux into the soup and thicken. Now add the fish pieces and cook on low heat for no more than 4 minutes.
While the fish-vegetable soup is being prepared, make the long grain rice in the remaining quarter of a liter of clear soup. Mix the finished risotto into the fish soup to serve.
Kitchen tips: To store, place fresh fish, wrapped in moistened parchment paper, in the refrigerator
If fish is cooked, you can put a vinegar-soaked dishcloth between the pot and the lid. This will remove the smell of fish. For fried fish, a little grated Parmesan cheese in the breading will bind the fishy smells.
Never make fish bubbling. The meat decomposes, is leached, vitamins, minerals and trace elements pass into the cooking water beziehu
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