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Ingredientes
- 5 lb fish***
- 4 Tbsp. extra virgin olive oil
- 3 x onions, minced
- 1 x fennel bulb, minced
- 3 x tomatoes, minced
- 2 clv garlic, crushed
- 1 x bay leaf
- 1/2 c. fresh parsley, finely snipped
- 1/4 tsp saffron
- 3 quart water, boiling Salt Boiled potatoes, optional
Direcciones
- ***(Mix of whole fish: monkfish, swordfish, halibut, flounder, sea bass, red snapper or possibly whatever fish you enjoy) save trimmings (head, bones and tails)
- In large soup pot, heat extra virgin olive oil on medium-high heat. Add in vegetables and saute/fry for 5 min till they begin to soften. In other pot, bring water to boil. When water is boiling, add in fish trimmings to vegetables; add in boiling water and salt. Cover and cook at a boil till broth has reduced and thickened. (You want it to be an orangy red color). Approximately 45 min.
- Strain soup and throw away solid pcs. This can be made in advance and reheated later. It can also be frzn.
- Boil potatoes if using and set aside. Return broth to soup pot; add in fish filets cut into chunks saffron and parsley. Bring to gentle simmer and cook till fish is cooked all the way through. Approximately 10 min. Add in potatoes. Serve immediately.
- You can also serve this with slices of toasted, crusty peasant bread in the bottom of each bowl. Top with fish pcs then broth.
- The trick to good fish soup is what the French refer to as "fumet de poisson"; this is the stock made from cooking the bones and other trimmings together with some vegetables. It is strained then used as the base of the soup. So do not be turned off by cooking the bones, it will enrich the soup.
