Saffron Soup with Fish and Shrimp

Carefully debone the fish fillets. Together with the shrimp, mix them with lemon juice and a strong pinch of chili and let them steep for 10 minutes. Meanwhile, cut the carrot and leek into slices. Divide the cleaned green beans into smaller pieces. Finely chop the spring onions. Soak the saffron threads in some lukewarm water. Now heat some oil in a large pot and first sauté the spring onions in it until light. Then add the prepared vegetables one by one, fry them briefly and finally add some fish soup. Bring to a boil, add the rest of the soup, fish sauce and rice wine. Add saffron threads and lemongrass and bring everything to a boil. Let it boil vigorously for about 5-7 minutes. Then cut the shrimp and fish fillets into small bite-sized pieces, add to the soup and let cook for a few minutes. Season soup again with salt and pepper and stir in chopped cilantro. Arrange in bowls and serve.

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