Dip beef tomatoes briefly in boiling water, remove the skin and cut the flesh into wedges. Mix the vegetable soup into the boiling water. Clean and rinse the vegetables. Slice the zucchini, onion into rings, fennel into pieces, cut the broccoli roses in half. Cook everything in the vegetable soup for about 8 minutes.
In the meantime, rinse the cooled pollock, dry it and cut it into bite-sized pieces. Remove vegetables from clear soup with a ladle and drain. Add the pollock pieces to the clear soup and steep for 5-7 minutes, remove and drain. Cut the mozzarella roll into slices. Grease an ovenproof dish with a little butter and fill it with the vegetables and the fish. Season with pepper and salt and sprinkle the finely chopped garlic clove evenly over the top. Cover with slices of mozzarella and bake in a heated oven at 200 degrees until the mozzarella melts. Serve sprinkled with finely chopped parsley.
Bread units : 1
Our tip: Zucchini are tender in taste and therefore also good for children.
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