Rustic fish soup
Instructions
FRY in a saucepan with oil and cleaned fish into chunks and shellfish for 5 minutes over high heat, stirring constantly.
Add the butter and allow to melt, then add the vegetables, Peel and chopped, garlic, bay leaf, thyme and tomato paste.
Simmer on medium heat for another 5 minutes, then pour the wine and raise the heat to promote evaporation.
When the wine is consumed, add the fish stock and water and lower the heat to a minimum.
Let simmer for about 75 minutes.
At the end, when fish and vegetables are cooked and almost Baedekers, passed the preparation through a sieve, pressing well in order to get all the juice and get a thick and flavorful soup.
Collected into a clean saucepan and add the saffron and Pernod.
Serve the hot soup with toasted bread croutons in oven and rubbed with a clove of garlic.
Ingredients and dosing for 4 persons
- 1500 g of fish and crustaceans (red mullet, shrimp)
- 3 tablespoons of olive oil
- 2 tablespoons of butter
- 1 medium fennel
- 8 shallots
- 4 carrots
- 1 leek
- 2 tomatoes
- 2 medium potatoes
- 3 cloves of garlic
- 1 leaf of laurel
- 3 sprigs of thyme
- 2 tablespoons of tomato paste
- 25 cl of white wine
- 100 cl of fish fish stock (see recipe)
- 100 cl of water
- 1 pinch of saffron
- 1 teaspoon of pernod