Ingredients for 4 persons:

• 525ml HOLYCRAB crab essence
• 100g locally wild-caught fish fillet
• 80g celeriac
• 1/4 fennel
• 1 carrot
• 2 shallots
• 2 medium-sized potatoes, soft-boiled
• 1 untreated lemon
• 1/2g saffron
• Salt
• Piment d'espelette
• Nolly Prat
• oil

And so it goes:

• Instructions (15-20 minutes)
• Peel the celery, carrots, shallots and potatoes and cut the vegetables into cubes approx. 1.5x1.5cm in size. Also cut the fennel into cubes. Heat some oil in a large pot. Fry the vegetables in the pot and add the saffron. Season with 2 pinches of salt. Now deglaze with Nolly Prat and add the stock. Once it's boiling again, add the fish; Let simmer until everything is soft. Finally, mix with the hand blender to form a creamy soup and season with salt, lemon and piment d'espelette.