Mediterranean fish soup
25
23
6 to 8
No
Ingredients
- 8 to 10 saffron pistils
- 125 ml (1/2 cup) of dry white wine
- 1/2 package of 250 g (2 cups) of Les Cultures de chez nous sliced leeks
- 1 onion
- 1 red pepper
- 1 celery branch
- 1 carrot
- 30 ml (2 tablespoons) of olive oil
- 15 ml (1 tablespoon) of chopped garlic
- 1.25 litre (5 cups) of fish fumet
- 30 ml (2 tablespoons) of tomato paste
- 2 diced italian tomatoes
- 2 ml (1 teaspoon) of mediterranean sea salt
- 12 to 16 raw and peeled shrimps (31-40 large)
- 150 g of diced swordfish, blue marlin, halibut or mahi mahi
- 6 to 8 scallops (20-30 large)
- 30 ml (2 tablespoons) of chopped fresh dill
- 5 ml (1 teaspoon) of chopped fresh thyme
Preparation
Side-by-side mode
- Soak saffron pistils into white wine. Mince onion. Dice pepper, celery and carrot.
- In a casserole, heat oil at medium heat. Add garlic and vegetables. Cook for 5 to 6 minutes, until vegetables tenders.
- Add fumet, saffron wine, tomato paste, tomatoes and seasoning. Bring to a boil. Cover and simmer 20 minutes at low heat.
- Add shrimps, fish, scallops and half of the herbs. Simmer 3 to 5 minutes, until fish and seafoods are well cooked.
- When serving, divide soup into bowls. Spread remaining herbs over each portion.
Chef’s note
Side dish
Rusty jam
Soak 4 to 5 saffron pistils in 10 ml (2 teaspoons) of lemon juice. In a bowl, whisk 250 ml (1 cup) of mayonnaise with 30 ml (2 teaspoons) of olive oil. Add 5 ml (1 teaspoon) of chopped garlic and saffron flavored lemon juice. Spread this preparation over baguette bread slices.
