Finely dice the onion, clean the carrot, quarter lengthwise and cut into fine strips, clean the leek, cut the white into narrow rings, peel the garlic.
Heat the oil and butter in a saucepan and sauté the onion cubes until light, then add the carrot and leek, squeeze the garlic and add it. Sauté together with the paprika powder, stirring, for two to three minutes until soft.
Extinguish with the white wine, pour in the fish stock, season with salt and season with pepper. Cover and simmer gently for 15 minutes.
Cut the fish fillet into bite-sized pieces and add to the soup. Let simmer for another five minutes, then stir juice of one lemon and whipped cream into the soup and season if necessary. Finally, sprinkle with chopped chives.
Tip: As an alternative to fresh chives, you can also use the freeze-dried.
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