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Parisian Fish Soup
Soupe de poissons Parisienne
Preparation info
- For
eight
people - Difficulty
Easy
- Ready in
1 hr 30
Appears in
By Roger Vergé
Published 1979
Ingredients
2½ kg 5½ lb
Method
Preparation
1 Scale, gut, wash and drain the various fish.
2 Peel the onions and slice them finely into rounds.
3 Cut the tomatoes into eight pieces each. Cut the head of garlic into two, horizontally.
Cooking the soup
4 Soften the onions in the olive oil in the large saucepan and let the
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