Bask Fish Soup

FISH SOUP

 

INGREDIENTS:

For the soup:
  • 1 kg of fish without head 
  • 1 dl white wine
  • 5 potatoes
  • 5 carrots
  • 1 large can of seeded skinned tomatoes (or fresh tomatoes in season)
  • 1/2 jar piquillo (Bask red peppers ) or 2 red sweat peppers, seeded and skinned.
  • 2 onions
  • 2 cloves of garlic
  • Zest of 1/2 orange
  • 20g unsalted butter
  • Salt
  • Espelette Pepper powder (replaces pepper)
  • A dose of saffron
  • 2 bay leaves
  • Nice 1 sprig of thyme
  • 2 liters of water
  • For the Aïoli croutons:
  • Baguette or any sliced bread
  • Olive oil
  • 2 cloves  of garlic
  • 1 egg yolk
  • 1 tablespoon mustard
  • 1 tablespoon vinegar
  • Oil
  • Salt and Espelette pepper
 
PREPARATION:

For the soup:

In a large pan, melt half of the butter, place the fish (rinsed and dried) 1 minute on each side. Pour the white wine and cook 3 minutes. 

In a skillet, melt half the butter and brown the sliced ​​onions. When cooked, add the garlic. Do not allow the garlic to brown, it becomes bitter. 

Pour over fish, onion and garlic, tomatoes and piquillos , carrots cut into sections and the potatoes into medium cubes, the zest of orange, saffron, salt,  Espelette pepper powder and water, bay leaf and thyme. 

Bring to a boil, lower the heat slightly and cook for 30 minutes (prick carrots and potatoes, to ensure their proper cooking). 

Remove the bay leaf, thyme. 

Use a blinder to mix everything. Remove when they present the central edges. No problem for small, they will be completely crushed. 

Mix well, check the seasoning. 
The soup can be prepared in advance and heat easily. 

For the "croutons":


Cut baguette into thin slices. 
Place on a baking sheet pan in the oven. 
Using a burette, add a little olive oil on the bread . 
Place under the broiler for a few minutes each side. Monitor, it can go fast. 

For the aïoli: 
All ingredients must always be at room temperature. 

Crush the peeled garlic in a mortar. Pour the egg yolk, mustard, mix well, add salt, add the Espelette pepper and begin to whisk pouring the oil little by little  (I used canola oil). 
Add vinegar and adjust the seasoning 

I served the soup into bowls accompanied by croutons and aïoli. 

I do not have "garliced" croutons as there's already garlic in the aïoli, and that's enough. 
This will satisfy everyone, even those who do not like too much garlic.

 

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