A wonderfully delicious tasting soup evokes a true sea-side memory. This recipe uses a traditional stock base with a very sublime background, seafood taste. The ingredients remain simple, yet the flavour offers a truly breath-taking depth of flavour with timeless sophistication. An excellent time to serve this fragrant soup is ideally on a cool summer´s evening, or as a precursor to a splendid dinner party. This soup is an excellent way to use up left over fish off-cuts too.
Serves 4-6 people
2kg of any fish off-cuts include heads, tails, crab claws, bones (avoid oily fish like salmon and herring)
2 glasses of white wine
2-3 litres of spring water
2 cloves of crushed garlic
1 knob of butter
1 stick of celery
1 bouquet garni (bay leaf, thyme, and parsley)
Gently saute the onion, celery, garlic, and carrot until soft. Add the wine, bouquet garni, and peppercorns and stir in to release the flavours. Stir in the fish off-cuts, savour the fish flavour as it releases, and pour over the spring water. Reduce the heat of your stock and simmer gently for 2 hours minimum. Sieve off the stock and reserve the liquid for the main soup dish.
Main Soup dish
2ltrs of fish stock
1 kg of any flake fish
2 glasses of white wine
2 medium onions
4 cloves of garlic crushed
2 sticks of celery
1 cup of double cream
Salt and pepper to taste
Parsley leaves to garnish
Chop the onions, shallots, celery, and garlic finely and saute in the butter until translucent and soft. Next add the white wine to the pan and allow to reduce for roughly 2 minutes. Then add the fish flakes and stir through. Gently allow the ingredients to infuse for 5 minutes. Add the fish stock to your pan. Cover the pan, reduce the heat and simmer for 20 minutes. Season the soup according to taste.
Remove from the heat to stir the cream through the soup. Garnish with the chopped parsley.
Serve with warm, crusty bread and an odd glass of chilled white wine, for a sumptuous delectable dish full of depth and flavour.
The subtle fish flavour, combined with the high quality fish stock, make this sumptuous dish a delight to consume. The combination of onions, garlic and white wine adds a slight rustic quality to the underlying flavour of the fish ingredients. A wonderful fish soup providing amazement, sustenance and delight to your friends and family.