Wednesday, August 4, 2010

FISH SOUP



This fish soup is so delicious and easy to make. Ask your fish monger to give you the fish carcass and make a stock. I also bought a fresh crayfish head which cost only $3! This was the key to this stock.
Also put in a touch of saffron.

METHOD

Fry onion carrot and celery in large sauce pan and sweat. Place in fish bones, crayfish carcass (and any shellfish), then pour over 250ml of white wine and cook out the alcohol. Top up with 2 litres of water and cover and simmer for 20 minutes.

Drain liquid and reserve any shell fish and set aside.

Add 4 tablespoons of flour and four tablespoons of butter and cook off on a gentle heat stirring constantly. Add fish stock one cup at a time until you reach desired consistancy. Add 2-3 table spoons of creme fresh. Season.

Finally add reserved shellfish meat, calamari, fish fillets or any seafood you like and poach gently.

Serve with warm bread.

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