Smokey Fish Bisque
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Ingredients
for
4
- Ingredients
- 14 ozs floury potatoes (diced)
- 1 onion (finely chopped)
- 1 clove garlic cloves (finely chopped)
- 7 ozs Celeriac (chopped)
- 5 Tbsps vegetable oil
- ⅔ cup dry white wine
- 2 ½ cups fish stock
- salt
- peppers
- 2 white Bread (diced)
- 9 ozs
- ⅜ cup cream (48% fat)
- 2 Tbsps Crème fraiche
- lemon juice (to taste)
- salt
- freshly ground peppers
- To garnish
- Dill
Preparation steps
1.
Heat 2 tablespoons of the oil in a pan and cook the potatoes, onion, garlic and celeriac until softened, but not browned. Add the wine and bring to a boil. Cook for a few minutes until the wine has reduced.
2.
Stir in the stock, reduce the heat and simmer gently for about 20 minutes until the vegetables are tender. Allow to cool slightly.
3.
Transfer in batches to a blender or food processor. Blend until smooth, then season to taste with salt and pepper. Return to the pan.
4.
Heat the remaining oil in a frying pan and cook the diced bread until golden and crisp. Drain on absorbent kitchen paper.
5.
Add the cream to the soup and heat through, but do not boil. Stir in the crème fraîche, lemon juice, salt and pepper to taste.
6.
Pour into warm soup plates and divide the eel evenly between the plates. Sprinkle with the croutons and garnish with dill.
