Mediterranean Fish Soup
Soups • Mediterranean
Description
One of the varieties of the famous Marseille soup, which at its highest expression is called bouillabaisse. In any case, it consists of a multitude of different seafood, which is cooked and eaten separately from the broth. As a sauce for the fish, you can mix olive oil, lemon juice, crushed garlic, salt, chopped parsley, dill, and black pepper. This sauce can be drizzled over the fish or added to the broth.
Ingredients
- Dry White Wine 15 fl oz
- Chicken Broth 0 qt
- Bouquet Garni 1 bunch
- Carrot 1 piece
- Leek 1 piece
- Onion 1 head
- Ground Black Pepper 4 pieces
- Lemon 1 piece
- Fish 0 lbs
- Crayfish 6 pieces
- Shrimp 10 oz
- Saffron a pinch
- Champignons 5 pieces
- Parsley 0 oz
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Dilute the chicken broth with a liter of water and dry wine, then add a bouquet garni, finely chopped carrots, onions, mushrooms, leeks, and allspice to the pot with the broth. Place on the heat, bring to a boil, reduce the heat, and let it simmer gently for about twenty minutes.
Step 2
After that, immerse the fish in the pot with the broth and cook it for ten minutes. Next, add the crayfish, shrimp, a pinch of saffron, squeeze in the lemon juice, season with salt and pepper, and cook for another two to three minutes once the soup comes to a boil again.
Step 3
Now, remove the pot from the heat, and use a slotted spoon to take out the fish and shrimp from the soup onto a separate plate. Strain the broth through a fine sieve and serve it alongside the fish in bowls or plates, garnished with finely chopped parsley.
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