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Everybody's Fish Soup

Chef.Foodie's picture
Ingredients
  Fish 1 Small (Inexpensive)
  Water 1 1⁄2 Pint
  Dry white wine 16 Ounce
  Potatoes 3 Medium
  Garlic 2 Clove (10 gm)
  Onion 1 Large
  Cloves 2
  Bay leaf 1
  Salt 1 Teaspoon
  Peppercorns To Taste
  Saffron 1 Teaspoon
  Cod fillets 1 1⁄2 Pound
  Cooked lobster 1
  Cooked prawns 6
  Cooked shrimp 1⁄2 Pound
Directions

Ask your fishmonger for heads, tails and bones to make your fish stock, plus 1 small inexpensive fish.
Put all of them in a large pan with 1 1/2 pints water, 16 oz. dry white wine, 3 peeled potatoes, 1 large onion studded with 2 cloves, 2 garlic cloves, 1 bay leaf, 1 teaspoon salt and a few peppercorns.
Bring to a boil and simmer for 1 hour.
Carefully remove and reserve the potatoes, drain and discard everything except the stock.
Mash the potatoes, liquidize with 4 oz. of the stock and set aside.
Simmer 1 1/2 lb. cod fillets in the remaining stock for 10 minutes.
Remove the fillets.
Combine the stock and the liquidized potatoes.
Stir in 1 teaspoon saffron dissolved in 1 tablespoon hot water.
Cool and store in the refrigerator until next day.
Remove the shells from 1 cooked lobster, 6 cooked prawns and 1/2 lb. cooked shrimps.
Cut the lobster into large pieces.
Flake the cod.
Put all in a covered container in refrigerator until next day.
To serve, add the flaked cod and the shellfish to the cold stock and reheat on a moderate heat.
Serve with Garlic Croutons.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
European
Course: 
Appetizer
Method: 
Boiled
Ingredient: 
Fish

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