Fish Soup with Noilly Prat
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 onion (s), dice
- 2 cloves garlic, dice
- 3 stalks celery, dice
- 0.5 ½ tuber fennel, dice
- 2 carrot (s), dice
- 2 tomato (s), peeled and pitted
- 1 green peppers, dice
- 1 chili peppers, red, dice
- 2 tablespoon olive oil
- 500 g fish fillet (s), (cod, redfish, salmon, monkfish, tuna, turbot, etc.)
- 150 g shrimp (s)
- 1 ½ liter chicken broth or fish stock
- 0.25 liter ¼ wine, white, dry
- 1 shot vermouth (Noilly Prat, alternatively aniseed schnapps)
- salt
- Cayenne pepper
- Pepper, whiter
- 1 pinch (s) sugar
- 1 teaspoon thyme, (if fresh, then chopped)
- 1 teaspoon rosemary, (if fresh, then chopped)
- Parsley, smooth, for garnish
Print Recipe
Pin Recipe Instructions
- Braise the diced vegetables and herbs in olive oil. Deglaze with the stock and wine, simmer for approx. 10 minutes. Up to here you can also prepare it in the morning, for example!
- Heat before serving, season with schnapps and spices to taste. Cut the fish into cubes and add to the soup with the prawns and leave to stand for approx. 5 minutes, do not boil any more! Chop the parsley and sprinkle over it.
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