Fish soup with garlic, saffron and orange

Name: Fish soup with garlic, saffron and orange
Ingredients: 2 shallots, chopped; ½ average-sized red pepper; 1 tbsp chopped celery, deseeded and diced; a large pinch of saffron threads; 1 birdseye chilli, deseeded and chopped; 2 slices orange; 1 litre chicken stock; 100 g brill fillet; 100 g red mullet fillet; 100 g white scallop meat; 1 tbsp lemon juice; 1 tbsp Dijon mustard; 2 egg yolks; 1 clove garlic, crushed; salt and pepper; salt and pepper; 50 ml olive oil; 50 ml sunflower oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

How to Cook Better

By Shaun Hill

Published 2004

About

This version of bourride is thickened with garlic mayonnaise. While the main flavours are the same as in traditional bourride, I’m loath to apply the traditional name lest some smart-arse pipes up to let me know that it should have some arcane ingredient added or left out to truly qualify for the title. This tastes just fine and will make four large main-course meals.

Ingredients

Main course
Soup
Gluten-free

Ingredients

Method