Rock Fish Soup

Ingredients :

• 1.5 to 2 kg mixed fish
• 400 gram large yellow onion, chapped
• ¼ litre olive oil
• 4 large very ripe tomatoes, sliced
• ½ head garlic, crushed
• 2 springs thyme
• 1 bay leaf
• 2 springs dried fennel
• 2 litres water
• Salt
• ½ tsp powdered saffron freshly ground pepper grated Parmesan cheese
• 12 slices dried Friench bread, rubbed with garlic rouille

Directions :

1. Sweat the onions in the olive oil, without letting them colour, until they are soft and transparent. Turn up the heat and add the fish with tomatoes, garlic and herbs. Mix  vigorously with a wooden spatula while cooking for about 12 minutes.
2. Put the soup through a vegetable mill, then trough a fine sieve, pressing hard to extract all the juices. Return the soup to the heat and bring a gentle boil. Flavoured with safron-must first be paboiled in water so that any loose flour left clinging to them will not cloud the soup. Bring the pan of water to a rolling boil and add salt a spoonful of olive oil to prevent the pasta ribbons from sticking together. Drop in the noodles, boil for 1 to 2 minutes, then drain them in a colander. Slide the pasta into the soup.

Resep Terkait