Quick Fish and Veggie Soup

Peel the potatoes and cut each tuber into 8 pieces. Slice the carrots into rounds, the zucchini into 0.5 cm thick rounds, and roughly chop the bell pepper, keeping the pieces fairly chunky.

Heat vegetable oil in a heavy-bottomed pot. Add the potatoes and sauté over low heat for 8 minutes, stirring occasionally.

Add the carrots, zucchini, and bell pepper to the potatoes. Sauté for another 3 minutes, stirring.

Stir in the paprika, curry powder, salt, and black pepper. Toss well and cook for a couple of minutes to let the spices bloom.

Pour 1 liter of boiling water over the vegetables. Cover and simmer over medium heat for 15 minutes.

While the vegetables are cooking: in a separate preheated skillet with oil, sear the fish fillets (straight from frozen if using a block) for 3 minutes on each side, covered. The fish should get a light crust while staying juicy.

5 minutes before the soup is done (after the veggies have simmered for 10 minutes), add the seared fish to the pot. Let it simmer for another 5 minutes.

Turn off the heat. Finely grate the garlic, add it to the soup, stir, and let it sit covered for 10 minutes so the flavors can meld and the soup becomes aromatic.