Step 1

1 Fry onion, garlic, fennel, and saffron in olive oil on medium heat until the vegetables have softened a bit. Add the tomato paste.

Step 2

2 Cut the tomatoes in halves, add to the pot and fry for a few more minutes.

Step 3

3 Add water and crumbled bouillon cubes. Bring to a boil and let simmer on low heat for 5-10 minutes. Salt and pepper to taste.

Step 4

4 Add sour cream and lime juice and bring to a boil. When the soup is hot again, carefully add the fish and let simmer on low heat for 5-10 minutes until the fish is cooked.

Step 5

5 Mix together mayonnaise, garlic and parsley to taste. Serve with the soup.