Zutaten

  • 750 g fish fillet – zander, catfish or other white fish fillets
  • 350 ml white wine
  • About 2 litres water
  • 4 medium onions
  • 6 garlic cloves
  • 1 red bell pepper
  • 3 stalks of celery leaves
  • 4 tomatoes
  • 4 medium-hot chillies (Thunder Mountain Longhorn chillies)
  • 1 courgette
  • Lard for frying
  • Rotes Gold chilli paste
  • Salt and pepper
  • Lemon juice
  • Honey

Zubereitung

Method

  1. First, prep the vegetables:
  2. Dice the onions, slice the garlic. Cut the pepper into strips, roughly dice the tomatoes, dice the courgette, slice the celery, chop the chillies.
  3. Once the vegetables are prepped, let's get started!
  4. Heat the lard in the kettle. (This works just as well in a large pot on the stove.) Fry the onions in it until they take on a little colour. Then add the garlic, pepper and celery. After a brief fry, add about 2/3 of the diced courgette.
  5. Add the chopped Thunder Mountain Longhorn chillies.
  6. Then add about 1 tbsp Rotes Gold chilli paste and fry briefly together. Deglaze with the white wine and let it boil off briefly.
  7. Now top up the base with the water. It's better to start with a bit less water and adjust the consistency to your own taste afterwards.
  8. Now add the remaining diced courgette and the tomatoes.
  9. Season well with salt and pepper.
  10. Pulse the soup 2-3 times briefly with a stick blender to make it creamier. The soup isn't fully blended.
  11. We now just let the diced fish fillets poach through in the hot soup.
  12. A little honey and lemon juice can lift the soup a bit further.
  13. Done!
  14. Tips:
  15. Fish stock instead of water: I hear this debate a lot. In my opinion, fish stock isn't necessary. Especially for large groups, it's better to skip the fish stock, since the flavour becomes noticeably more intense with it, and not everyone likes that. Either way, it works!
  16. The Thunder Mountain Longhorn chillies can also be swapped for hotter varieties. Ideally, though, work with toppings to add heat afterwards instead.
  17. Briefly grilled white bread makes an excellent side.

EIN PAAR WEITERE TIPPS FÜR DICH

A Kettle Dish for Big Groups: What Makes This Fish Soup Special

Kettle dishes are firmly rooted in Burgenland tradition – large quantities, slow simmering, and a recipe that scales easily to feed a crowd. This fish soup brings exactly that principle together with chilli and white wine.

Why the Soup Is Only Partly Blended

The brief use of the stick blender makes the soup creamier without fully breaking down the vegetable pieces – so it keeps some bite and structure, rather than turning into a smooth cream soup. That's a deliberate departure from classic puréed soups.

Fish Goes In Right at the End

The fish cubes go into the already finished, hot soup and simply poach through there. That keeps the fish tender, instead of turning dry or falling apart from prolonged cooking – a timing detail that decides the texture of the finished dish.

Thunder Mountain Longhorn: Medium Heat With Character

Thunder Mountain Longhorn chilli brings a noticeable but everyday-friendly heat – ideal for soups where the spice should support the other flavours rather than dominate them. If you like it hotter, it's better to add heat individually with toppings rather than change the base seasoning.

Fish Stock: Necessary or Not?

The debate over fish stock instead of water comes up a lot with this recipe. For large groups, water is recommended, since the flavour becomes noticeably more intense with stock – and not everyone's palate agrees with that. Served with briefly grilled white bread, it becomes a complete dish for a big group of guests.

You'll find Thunder Mountain Longhorn chillies in our Heat Level 4-7 category, and Rotes Gold chilli paste in our Chilli Paste category.