Prepare the broth in advance. Buy 500 grams of fish waste or real cheap fish. Put the fish, 1 large onion, 4 garlic cloves, 1 spicy little pepper, 2 leeks, 2 carrots, a bunch of fresh parsley, 300 ml of white wine, 3 star anise and a pinch of salt in a large casserole. Cover with water. Cook gently for 2-3h. Cool the broth down and pour through a sieve. Store the broth in the fridge or in smaller portions in the freezer.
Psarosoupa is a traditional Greek fish soup ( deliciousnederland, thank you for the article). Buy 400 grams of mixed white fish (in large pieces to keep the structure) for 2p. Fry 1 chopped onion, 1sliced leek, 2 chopped carrots, 1 chopped branch of celery and 4 chopped garlic cloves for 10 mins. Add 2 chopped courgettes, 200 grams of chopped potatoes, 200 grams of chopped tomatoes and some chili flakes. Heat slowly and add 500 ml of fish broth, a pinch of saffron, 2 bay leaves and 1 piece of (bio)orange skin. Allow to simmer for 15-20 mins. Add the fish and boil for another 10-15 mins. Serve the soup with fresh herbs (parsley, dill) and lemon juice (or even orange juice for a sweeter taste).
PS She loved it 😉