863 Soupe aux Nonnats

Method

Finely chop 150 g (5 oz) onion and cook it with 1 dl ( fl oz or ½ U.S. cup) olive oil without colour. Add 150 g (5 oz) chopped flesh only of tomato and allow to cook for a few minutes. Moisten with litres (3 pt or U.S. cups) water, season with 15 g (½ oz) salt and a good pinch of pepper and add a Bouquet garni made of parsley stalks and bayleaf. Bring to the boil and allow to cook for 8 minutes, then add 200 g (7 oz) Nonnats (a small Mediterranean fish analogous to whitebait), a pinch of powdered saffron and allow to cook for a further 4 minutes. Remove the Bouquet garni and pour the soup into a tureen containing 250 g (9 oz) thin slices of French bread.

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