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Before starting this Fish Soup recipe, make sure you have organised all the necessary ingredients.
Peel and slice the onions.
Sweat them in olive oil. Stir at regular intervals to prevent the onions from sticking to the stew pan.
Add the leeks and celery (coarsely sliced), the garlic head cut in half...
... and the fennel bulb, thickly sliced. Combine well.
Crush the fish bones.
Add to the vegetables. Sweat the preparation, while stirring at regular intervals.
Add the tomato paste, bouquet garni...
... and the fennel seeds.
Moisten with water...
... until the ingredients are totally immersed.
Season with salt, pepper and Espelette pepper. Cook for 1.5 or 2 hours on a gentle boil.
Rub some garlic on the baguette.
Cut the baguette into 0.5cm thick slices.
Place the bread slices on an oven rack...
... and grill in a salamander...
... or in the oven.
When the fish preparation is cooked...
... process the bones and stock using a food mill.
Crushing the bones at the start of the recipe guarantees an easier operation with the food mill.
Press firmly to extract as much juice and flesh as possible. Discard the bones that remain. Repeat the above steps with the rest of the soup...
... until you obtain a thick juice.
For a better consistency, mix with a hand blender.
Add the saffron last. Season to taste if needed. Serve hot with garlic croutons, grated cheese and a side of rouille sauce.
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