Fish soup

Prepare the fish: Cut the fish into bite-sized pieces and set aside.
Cook the vegetables: In a large pot, heat the olive oil or butter over medium heat. Add the onion, garlic, carrots, celery, and potatoes. Cook for about 5-7 minutes until the vegetables start to soften.
Add the stock: Pour in the fish stock (or vegetable broth) and bring it to a boil. Reduce the heat to a simmer, and let it cook for about 10-15 minutes, or until the vegetables are tender.
Add the fish: Gently add the fish pieces to the pot and simmer for about 5-7 minutes, or until the fish is cooked through. Avoid overcooking, as the fish will break apart easily.
Season: Taste the soup and season with salt, pepper, and lemon juice (if desired). If you prefer a creamy texture, stir in the cream or coconut milk at this point.
Serve: Ladle the soup into bowls and garnish with fresh herbs like parsley or dill. Serve with crusty bread on the side.
Tips for Variation: