Daphnes Sicilian Fish Soup
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 onion (s), finely diced
- 1 large carrot (s), finely sliced
- 1 fennel, finely chopped
- 1 large can tomato (s)
- 2 clove (s) garlic, very finely diced
- 500 ml fish stock
- 200 ml white wine, dry
- 1 teaspoon, leveled thyme
- 1 bag saffron
- 400 g fish fillet (s), firm
- 4 king prawns, peeled
- 1 orange (s), freshly squeezed juice it
- 100 ml sour cream
- Salt and pepper, black from the mill
- a few stems parsley, curled, finely plucked
Print Recipe
Pin Recipe Instructions
- Clean the vegetables and cut them as indicated above.
- Put the first 9 ingredients in a saucepan, bring to a boil and simmer on a low flame for about 15 minutes, until the vegetables are cooked.
- Then add the bite-sized diced fish fillet (I usually use pikeperch, monkfish / lotte, loup de mer / sea bass and, because of the beautiful color, salmon) and the prawns and let simmer in the soup for 5 - 7 minutes (do not boil!).
- Then stir in the orange juice and season with sour cream, salt and pepper. Serve lavishly sprinkled with parsley.
- Fresh baguette and a dry white wine go well with it.
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