Exquisite Fish Soup
Exquisite Fish Soup is a luxurious dish featuring rich flavors. It relies on fish heads, bones, and shrimp, cooked with vegetables and spices like saffron and pepper. Served warm, it's complemented with a touch of mushroom cheese and can be enjoyed with crusty bread, drizzled with olive oil for an indulgent touch.
- fish bones and heads
- langoustine or shrimp heads
- 1/2 onion
- 4 carrots
- 2 tomatoes
- 3 stalks of celery
- 1 spoonful of peppercorns
- 1 pinch of cayenne
- 1 dose of saffron
- 1 bouquet garni (garnished bouquet)
- 4 cloves
- 1 glass of dry white wine
In a large saucepan, place the fish, the langoustine or shrimp heads if you have them, and the washed, brushed and cut into pieces vegetables.
When preparing a filleted fish dish (like turbot paupiettes or wolf terrine) ask the fishmonger to give you the bones and head.Scald the tomatoes to peel them and also put them in the pan.
Add the bouquet garni, about ten peppercorns, a pinch of cayenne, saffron, a glass of white wine, and one and a half liters of water.
Bring to a boil and cook for about half an hour.
Pour into a strainer and collect the liquid in another saucepan.
Pass the contents of the strainer through the Magimix with a little juice to make it as liquid as possible.
Pour this puree into the soup, then pass through a sieve with large holes so that only the bones are retained.
Return the soup to the heat to reheat.
If it is too liquid, boil it for a few more minutes so that the water evaporates.
You can sprinkle the soup with grated cheese.
Ladle the hot fish soup into warmed individual bowls.
add a dollop of sour cream or a drizzle of olive oil for a luxurious touch.
Serve with slices of crusty bread or a side of crackers to complement the soup’s richness.