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Brown Fish Soup

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Ingredients
  Bacon rasher 1
  Onion 1 Medium
  Leek 1 Medium
  Sunflower oil 2 Teaspoon
  Fish stock 1 3⁄4 Pint (1 liter)
  Tomato puree 2 Tablespoon
  Salt To Taste
  Freshly ground black pepper To Taste
  Saffron powder/Strands 1 Pinch
  Chopped fennel 2 Teaspoon
  White fish 12 Ounce (350 gram, raw or cooked)
  Dry sherry 2 Tablespoon
  Chopped parsley 1 Tablespoon
Directions

Remove the rind from the bacon and dice the rasher.
Peel and finely dice the onion and dice the leek.
Heat the bacon rind and the oil and gently cook the onion and leek for 2 or 3 minutes.
Add the bacon pieces and continue cooking for 3 minutes.
Add the stock, tomato puree, a little seasoning, the saffron and the fennel and bring just to boiling point.
If using raw fish, skin and dice this neatly, add to the other ingredients and cook for 15 minutes.
If using cooked fish, skin and flake this, add to the other ingredients and cook for 5 to 10 minutes.
Add the sherry and parsley.
Heat for 1 minute, then serve.
To reduce the calorific value of the soup omit the bacon and the sherry.
Use 1 tablespoon lemon juice in place of the sherry.

Recipe Summary

Cuisine: 
European
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Seafood

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