Seafood Soup with Roux Sauce
Soups • World
Description
Seafood Soup with Roux Sauce
Ingredients
- Potato 1 piece
- Red Long Chili Peppers 1 piece
- Garlic 2 cloves
- Whole egg 1 piece
- Olive Oil 5 fl oz
- Fish Oil 0 qt
- Saffron ½ teaspoon
- Black Cumin (Cumin) 4 stalks
- Orange zest 1 piece
- Smoked haddock fillet 10 oz
- French Baguette 1 piece
- Skate Fillet 10 oz
- Squid 1 piece
- King Prawns 8 pieces
Step-by-Step Guide
Step 1
For the sauce, boil the potato until soft, cool it, peel, and cut into small cubes. In a blender, combine the potato, chopped pepper, minced garlic, and yolk. Blend until smooth. While continuing to blend, slowly add the olive oil until the sauce resembles mayonnaise.
Step 2
Preheat the oven to 355°F. Pour the broth into a pot and bring to a boil. Add the saffron, cumin, and a piece of orange zest. Remove from heat and let sit for 10 minutes.
Step 3
Meanwhile, cut the baguette into small pieces, drizzle with olive oil, and place on a baking sheet. Bake in the oven for 10 minutes until golden and crispy.
Step 4
Strain the broth, bring it back to a boil, and add the salmon cut into 4 pieces, the pike cut into 4 pieces, the squid sliced into rings, and the prawns. Remove the broth from heat and let sit for 2 minutes until the seafood is cooked. Pour the soup into 4 small bowls and serve with the prepared sauce and croutons.
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