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French Fish Soup

French Fish Soup
1 hr 30 min.
Preparation
easy
Difficulty

Ingredients

for 4 servings
For the soup
2 kilograms Fresh scraps
4 Beefsteak tomatoes
2 stalks Leek
2 stalks Celery
2 Garlic cloves
1 organic Lemon
1 Bay leaf
1 sprig Thyme
Salt
1 teaspoon white Peppercorns
1 kilogram mixed fish fillet (red mullet, whiting, lotte; cut into bite-size pieces)
300 grams crude Shrimp
For the aioli
1 slice day-old White bread
4 Garlic cloves
1 teaspoon Lemon juice
1 teaspoon Tomato paste
1 Egg yolk
Salt
freshly ground Pepper
250 milliliters Olive oil
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Preparation steps

1

For the soup: Rinse trimmings and place in a large pot. Add 2 liters (approximately 8 cups) of water. Dice tomatoes. Rinse leeks. Rinse and trim celery. Peel garlic cloves. Peel and thinly slice lemon. Combine all ingredients in the pot and add bay leaf, thyme, 1 teaspoon salt and peppercorns. Bring to a boil and simmer over low heat for about 30 minutes. Remove from heat and pour through a sieve.

2

Juice lemon and drizzle juice onto fish. Season fish with salt. Peel shrimp and drizzle with lemon juice. Boil stock and add shrimp and fish, then season to taste.

3

Serve slices of baguette with aioli it.

4

For the aioli: Soak bread in warm water. Peel garlic and crush with a little salt. Squeeze out bread and combine with garlic, tomato paste and egg yolk. Whisk in oil . Season with lemon juice, salt and pepper.

Ladle soup into bowls and serve with bread spread with aioli.