Southern French Seafood Soup
8,6 / 10
ready in 1 hr 55 min.
- For the soup
- 3 Red mullet fillets (ready prepared)
- 2 Sardine (ready prepared)
- 2 Tbsps olive oil
- 1 bunch Soup vegetables (e. g. celery, carrots)
- 1 tomato
- 2 onions
- 0.333 cup fresh ginger
- 1 tsp hot Curry powder
- 4 cups fish stock
- 12 mussels
- 5 ozs Salmon fillet (ready prepared with skin)
- 7 ozs Cod (ready prepared without skin)
- 7 ozs Red mullet fillets
- 3 Tbsps lemon juice
- freshly ground peppers
- 8 giant Prawn (ready prepared, peeled)
- 1 beef-steak tomato
- 1 Tbsp parsley
Rinse the red mullets and sardines and cut into large pieces. Heat the olive oil in a large pan and briefly fry the fish pieces. Wash the soup vegetables and the tomatoes. Peel the onion and the ginger. Chop everything into small pieces. Place in the pan together with the curry powder and briefly simmer. Pour in the fish stock, bring to the boil, then reduce the heat and leave to simmer gently for about 1 hour.
In the meantime wash and clean the mussels and discard any open mussels. Rinse the fish fillets and cut into bite size pieces. Drizzle lemon juice over the top and lightly season salt and pepper. Wash and drain the giant prawns. Place the tomatoes into boiling water, then immediately into cold water. Remove the skin, seeds and chop into small pieces.
For the aioli peel the garlic and blend in a mixer, together with the other ingredients, until creamy. Season to taste and place in the fridge to chill.
Pour the fish stock through a sieve then reheat. Place the mussels, fish pieces and prawns into the soup, cover and simmer gently for 5 minutes. Add the tomatoes and the parsley. Season to taste with salt, pepper, sugar, saffron and sherry.
Serve together with the aioli and toasted baguette.