Fish soup with lemon, celery and bread

Directions

1. Place the cleaned fish in a large dish. ≈ 3 min
2. Sprinkle with lemon zest, salt, and pepper. ≈ 2 min
3. Add the lemon juice and olive oil, then set aside. ≈ 3 min
4. Finely chop the onions. Peel the tomatoes and chop them finely. ≈ 8 min
5. Wash the celery and finely chop it. ≈ 8 min
6. Peel the apples and cut them into cubes. ≈ 8 min
7. In a large stockpot, add the onions, tomatoes, celery, potatoes, and broth. Bring to a boil over high heat. ⏱ ≈ 10 min
8. Once simmering, reduce the heat and cook for 30 minutes, or until the apples are tender. ⏱ 30 min
9. Add the cooked fish to the broth. ⏱ ≈ 10 min
10. Add the parsley and thyme, and cook for 15 to 20 minutes, or until the meat is easily separated from the bones. ⏱ 20 min
11. Arrange the bread slices in the bowls. ≈ 3 min
12. Remove the pieces of fish from the stockpot using a skimmer, discard the bones, and then spread the flesh evenly over the bread. ≈ 3 min
13. Pour: Pour over the soup and serve. ≈ 2 min