Summary

Ingredients

• 1 ½ kg fish heads and bones from sea fish
• 6 shallot (s), roughly chopped
• 3 clove (s) garlic, roughly chopped
• 1 leek, the white, cut into rings
• 1 fennel, thinly sliced
• 2 carrot (s), cut into cubes
• 3 potatoes, quartered
• 2 stalks celery, chopped into small pieces
• 2 tablespoon tomato paste
• 3 tablespoon olive oil
• 2 tablespoon butter
• 1 tablespoon peppercorns
• 0.5 liter ½ fish stock (in my recipes in the database)
• 0.5 liter ½ water
• 0.25 liter ¼ white wine
• 1 tablespoon fennel seeds
• 3 bay leaves
• 1 teaspoon, heaped curry powder
• 1 pinch (s) saffron powder, or a few threads
• 1 lemon (s), the juice it
• 2 dashes cognac
• 100 ml cream

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Instructions

1. This recipe does not describe a cotriade, just a thickened soup without a filler.
2. Wash the rubbish you got from the fishmonger, cut it into large pieces and fry it gently in the oil in a large saucepan. I am lucky enough to get bone-streaked pieces with a lot of fish on them at the dealer.
3. After about 5 minutes, melt the butter in it and add the prepared vegetables, shallots and garlic and continue frying, turning again and again. Then mix in the tomato paste, roast, deglaze with the wine, top up with fish stock and water. Add the bay leaf, pepper and fennel seeds and simmer very gently for 75 minutes.
4. Then pass the boiled mass through a large sieve and squeeze out this mass well in portions. The most intense aromas are found in this puree. Now reduce the boiling liquid by 20%, then season well with salt, curry, saffron, lemon and cognac, pepper again if necessary and finally mix in the cream.
5. Of course, you could let the fish fillets, mussels and seafood cooked in the soup at will. But even so, without a filler, it is a nice starter.