Everybody's Fish Soup
|Fish||1 Small (Inexpensive)|
|Water||1 1⁄2 Pint|
|Dry white wine||16 Ounce|
|Garlic||2 Clove (10 gm)|
|Cod fillets||1 1⁄2 Pound|
|Cooked shrimp||1⁄2 Pound|
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.