Sea bream in vegetable soup

Catalonia, spring onions and chilli lend a superb bouquet of flavor to the sea bream cooked in this light and tasty broth. Ingredients Main course For 4 people 4 sea bream of approx. 300 g each 4 cloves of garlic 4 small spring onions 1 chilli 200 g of catalonia 4 tablespoons of olive oil 2 tablespoons of tomato paste 1 teaspoon of turmeric 4 l of white wine 8 l of fish stock 1 bunch of mixed aromatic herbs, eg. parsley and dill salt 1 lemon How to proceed Preparation: approx. 30 minutes Simmer: approx. 20 minutes Total time: 50 min Rinse the sea bream and pat them dry. Mash the garlic cloves with the back of a knife and chop coarsely. Chop the green stems of the spring onions and set them aside. Leave the onions whole. Halve the chilli, remove the seeds and cut into strips. Chop the larger stems of catalonia and set the green tips aside. Heat the oil in a bratt pan or large stew pot. Add the onions, garlic, tomato paste, catalonia stalks and chilli. Sauté briefly then add the turmeric...