Fish Soup
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Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation
Ingredients
for
4
- For the fish
- 4 potatoes
- 1 stalk Leeks
- salt
- 800 grams fish fillets (cod, redfish, gurnard)
- 1 Tbsp parsley
- Noilly Prat
Preparation steps
1.
For the broth: Rinse head, bones and skin thoroughly. Put in a pot and add herbs, quartered and peeled tomato and diced celery. Add 1 liter (approximately 4 cups) of water and wine. Cover and simmer for about 30 minutes. Skim off foam and pour broth through a fine cloth.
2.
Peel and slice potatoes. Rinse and slice leeks.
3.
Boil fish broth, add potatoes and leeks and simmer for about 10 minutes.
For the fish: Meanwhile, rinse the fillets, pat dry and cut into bite-size pieces. Add to broth, along with saffron threads, and cook for another 5-10 minutes. Season with salt, parsley and vermouth.
4.
Serve, as desired, with a baguette.
