Ingredients
- 500 g fish bones
- 2 onions
- 2 cloves garlic
- 1/2 celeriac
- 1 fennel
- 300 g peeled tomatoes
- 1 lemon
- 1 g saffron
- 200 ml white wine
- 100 g rice
- parsley
Preparation
Sauté* the onions, garlic, celeriac, fennel, and fish bones in olive oil. Add the laurel, saffron, a handful of rice, and some parsley stalks, deglaze** with white wine, and top with water or fish broth. Simmer and process with a handheld blender. Strain through a fine-mesh sieve, balance the acid level, and season (with salt, pepper, lemon juice...). When serving, garnish the soup with poached*** fish fillets or fish meat, shellfish, shrimp tails, etc. Sprinkle with a few drops of olive oil.
* sautéing: the cooking method wherein food is cooked shortly and quickly in oils or fats in a shallow pan on high heat
** deglaze: the process of dissolving coagulated meat juices stuck to a pan after baking with water, broth or wine.
*** poaching: a cooking method wherein the food is added into water that is just below the boiling point with the addition of a bit of vinegar
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