Flemish Fish Soup
Ingredients
- Ingredients
- 600 grams mixed fish fillets (such as mullet, cod, perch)
- 150 grams Celery
- 2 carrots
- 2 Zucchini
- 2 onions
- 30 grams butter
- 200 milliliters dry white wine
- 200 milliliters Chicken broth
- salt
- freshly ground peppers
- 2 bay leaves
- 300 grams Crème fraiche
- 1 egg yolk
Preparation steps
Rinse the fish and cut into bite size pieces. Peel the celery and carrots. Rinse and peel the summer squash. Cut the vegetables into fine strips. Peel and finely chop the onions.
Saute the vegetables in hot butter, stirring constantly, for 1-2 minutes. Add the white wine and broth. Season with salt, pepper and bay leaf. Bring to a boil. Simmer over low heat for about 10 minutes.
Place the fish in the pot, cover and cook for about 2-3 minutes. Remove the fish and vegetables from the pot, drain well (catching the liquid) and pour into deep plates. Mix the creme fraiche and white wine stock. Bring back up to a boil and remove from the heat.
Vigorously stir the egg yolk into the white wine sauce. Do not boil. Pour the sauce over the vegetables and fish. Season with pepper and serve immediately.
