French-style Fish Soup
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(0 votes)
Health Score:
77 / 100
Difficulty:
moderate
Difficulty
Preparation:
4 h. 40 min.
Preparation
Ingredients
for
- Ingredients
- ¼ cup olive oil
- 3 cups Mullet (pin-boned)
- 1 ½ cups Sea bass fillet (pin-boned)
- 1 ½ cups mussels
- 4 Prawn (peeled and de-veined)
- 4 large vine Tomatoes (cored and cut into wedges)
- 2 cloves garlic cloves (minced)
- 2 Tbsps Cognac
- 1 cup double cream
- 1 cup fish stock
- 1 tsp Saffron (infused in the stock)
- Basil (to garnish)
- salt
- peppers
Product recommendation
Suggested variation; add 150 g / 5 oz / 1 cup Charlotte potatoes to the slow cooker before cooking. Garnish with tarragon sprigs instead of basil.
Preparation steps
1.
Heat the olive oil in a large frying pan set over a moderate heat until hot.
2.
Season the fish fillets and flash-fry with the garlic for a minute until lightly coloured. Transfer to a slow cooker.
3.
Add the prawns and mussles and flash-fry for a minute as well before transferring to the slow cooker.
4.
Deglaze the pan with the Cognac before reducing the heat and adding the infused stock and double cream. Stir well and pour into the slow cooker. Add the tomatoes and cover with a lid. Cook on a medium setting for 4 hours.
5.
Adjust the seasoning to taste after 4 hours. Ladle the broth and seafood into serving bowls.
6.
Garnish with sprigs of basil leaves before serving.
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