x

Recipe : **** Fish Soup Royale

Fish Soup Royale
  •  
  •  
  •  
  •  
Course:
Appetizer or Main Dish

Practical information

  • Prep time
    1 h 15
  • Cooking
    1 h 30
  • Ready in
    2 h 45
  • Difficulty
    Very easy
  • Price
    Friendly budget
  • Rate:
             

Categories

Healthy recipe
Difficulty:
easy recipe
Recipe for:
big families
Category:
Fish and Seafood
Tags:
fish, fish soup, soup

Recipe's Ingredients

  Quantities for people → Recalculate
  • 1 hog fish (rascasse)
  • 1 flat fish (saint pierre)
  • 2 vives (mediteranean fish)
  • 6 crawfish.2 heads of hake, cut in the middle
  • 2 big onions
  • 4 cloves of garlic
  • 2 leeks
  • 1 "bouquet garni" (thyme,bay leaf, parsley)
  • hot pepper
  • salt
  • 4 egg yolks
  • 5 tablespoons fresh cream
  • 2 teaspoons tomato puree
  • white wine
  • olive oil.
  • 3 kg fish out of a big gurnard
  • 500 g of burbot
  • 500 g hake or conger
  • 1 kg mussels

  • Recipe preparation steps

  • 1
    Scale and empty the fishes. Wash them with cold water and wipe them. Slice hake and gurnard. Take the nets of other fish. Keep it.
  • 2
    In a large stewpan, pour 3 tablespoons of olive oil. Incorporate the onions thinly sliced, finely chopped garlic, leeks cut in small pieces. Cook vegetables half an hour while often stirring. Add "bouquet garni". Stir constantly until the edges become white.
  • 3
    Wet with the white wine and 4 cups of water. Incorporate tomato, salt and spice. Let bubble to boiling: leave cooking for 1 hour covered. Remove scum progressively.
  • 4
    Wash, scrape and drain the mussels. In a casserole placed on hot fire, throw them in and stir until they open. Remove them and keep their juice. Pass the "fumet" thru the sieve.
  • 5
    Take the remains (except the heads), crush them with the rammer and pass the whole thru the moulinette. Pour in with the mussels juice. Let it bubble on soft fire.
  • Ready !



 

Similar recipes

See all related recipes