French Fish Soup
Ingredients
- Ingredients
- 1 ½ kilograms mixed Shellfish (such as mullet, gurnard, scorpion fish)
- 8 King prawn
- 1 stalk Leeks
- 1 onion
- 4 Tomatoes
- 1 Fennel bulb
- 100 grams button Mushroom
- 2 Tbsps olive oil
- 1 tsp Tomato paste
- 1 tsp ground paprika (sweet)
- 150 milliliters dry white wine
- 250 milliliters Vegetable broth
- 300 grams waxy potatoes
- 1 Star anise
- 2 bay leaves
- 5 sprigs thyme
- 1 sm can Saffron (0.1 grams)
- Sea salt
- freshly ground peppers
- olive oil
Preparation steps
Rinse fish and pat dry, remove bones, trim as needed and cut into fillets. Cut all fillets into bite-sized pieces. Rinse and devein prawns. If desired, peel prawns and remove heads.
Rinse leeks, onions, tomatoes, fennel, tomatoes and mushrooms, trim as needed, peel as needed and cut all into small pieces.
Heat oil in a pot and sauté prepared vegetables (except tomatoes) until soft. Add half of tomato. Add tomato paste and paprika, mix and deglaze the pot with white wine and broth. Peel potatoes, dice and add to the pot. Add fish carcasses (without gills), star anise and bay leaves. Add some water, cover, add thyme and bring to a boil. Skim off any foam that has formed and continue to simmer over low heat for about 20 minutes.
Then pour through a fine strainer into another pot and drain well. Reserve vegetables.
To finish the soup, boil soup broth again and season with saffron, sea salt and pepper. Let simmer or add water as needed to reach desired consistency. Drizzle with olive oil and add reserved chopped vegetables, fish pieces and prawns to the pot. Cover and simmer for 5-10 minutes until fish and prawns are cooked.
Serve in deep plates. If desired, serve with toasted white bread and rouille.
