Alberto`s Fish Soup
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 25 mins |
| Total Time | 55 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 600 g fish fillet (s) as desired
- 6 shrimp (s)
- 2 carrot (s)
- 2 onions)
- 2 stalks celery, without leaves
- 2 cloves garlic)
- 0.5 ½ bottle white wine, preferably Mosel-Saar-Ruwer
- 750 ml broth
- 4 tomato (s)
- 1 bay leaf
- 0.5 ½ orange (n), grated peel
- some lemon (s), grated zest
- some saffron
- 1 shot vermouth (Martini Bianco) or pastis
- 1 bunch parsley, smooth
- 1 bunch chives
- 4 potato (s)
- Olive oil or clarified butter
Print Recipe
Pin Recipe Instructions
- Finely chop the vegetables, cut the potatoes into small cubes.
- Fry the vegetables in a little fat for 2-3 minutes. Then add the potatoes and fry them. Stir more often. Pour half a bottle of white wine and let it boil down a little.
- Add the stock, skin-on tomatoes, bay leaf, and zest of orange and lemon, cover and simmer for about 10 minutes. Then puree everything well with a blender and drain through a sieve. Carefully press the ingredients in the sieve to preserve as much of the aromatic broth as possible.
- Bring the collected stock to a boil. Add some saffron powder and a good shot of Martini Bianco. Cover and cook for about 5 minutes.
- Now cut the fish fillets into bite-sized pieces and clean the shrimp. For this recipe I had salmon, wolffish, cod, pikeperch, plaice, king prawns and North Sea crabs.
- Add the fish and prawns, finely chopped parsley and finely chopped chives to the broth. Bring to the boil, let it simmer for a minute, immediately remove from the heat and cover and let stand.
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