Parisian Fish Soup

Soupe de poissons Parisienne

Preparation info

  • For

    eight

    people
    • Difficulty

      Easy

    • Ready in

      1 hr 30

Appears in

Cuisine of the Sun

By Roger Vergé

Published 1979

  • About

Ingredients

  • kg ( lb) fresh fish, which must include whiting and can include red mullet, slices of conger eel, small monkfish, small

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