Fish Soup with Shrimp and Tomatoes

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Fish Soup with Shrimp and Tomatoes
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 20 min.
Ready in

Ingredients

for
4
Ingredients
12
400 milliliters
2 tablespoons
1
150 grams
starchy Potatoes
2
1
2
1 small can
Saffron (0.1 grams)
2 tablespoons
100 milliliters
1 centiliter
150 milliliters
400 grams
white fish fillet (such as haddock or cod)
freshly ground Pepper
dark Grape vinegar (to taste)
Tarragon (for garnish)

Preparation steps

1.

Peel shrimp, remove tails and devein. Sauté the shrimp shells in hot oil and pour in the fish stock. Add another 100 ml (approximately 1/4 cup plus 2 tablespoons) of water and simmer for about 15 minutes. Drain through a sieve. Peel carrot, potatoes, shallots and garlic and chop small. Rinse tomatoes, cut out stems and dice flesh. Sauté the vegetables (except the tomatoes) in a pot in lobster butter. Add the tomatoes and deglaze with the white wine. Pour in the prepared shrimp stock and simmer for about 20 minutes. Then puree the soup finely and strain through a fine sieve. Stir in the Pernod and cream and bring to a boil. If necessary, simmer for a few minutes to thicken or add more stock.

2.

Rinse the fish, pat dry and chop into bite-sized pieces. Add together with the shelled shrimp to the soup and simmer just until cooked, 5-6 minutes. Season with salt, pepper and vinegar and serve garnished with tarragon.

3.

Serve with toasted bread, if desired.