Fish Soup with Fried Squid and Sautéed Starfish Roe

Name: Fish Soup with Fried Squid and Sautéed Starfish Roe
Ingredients: Brine: 3 tablespoons + 1 teaspoon (50 g) salt plus 2⅛ cups (500 ml) water; 6 ounces (150 g) squid; Additional flavorings—for example, a stalk of dill, celery tops, bay leaves, peppercorns made into a bouquet garni; Additional flavorings—for example, a stalk of dill, celery tops, bay leaves, peppercorns made into a bouquet garni; 6 live starfish; Olive oil, for deep-frying; Brine: 3 tablespoons + 1 teaspoon (50 g) salt plus 2⅛ cups (500 ml) water; Brine: 3 tablespoons + 1 teaspoon (50 g) salt plus 2⅛ cups (500 ml) water; ¾ cup + 1½ tablespoons (200 ml) dry white wine; 10 cups (2½ L) water; 4 pounds, 6 ounces (2 kg) small, whole fish; 3 tablespoons (48 g) tomato paste; Additional flavorings—for example, a stalk of dill, celery tops, bay leaves, peppercorns made into a bouquet garni; Additional flavorings—for example, a stalk of dill, celery tops, bay leaves, peppercorns made into a bouquet garni; Additional flavorings—for example, a stalk of dill, celery tops, bay leaves, peppercorns made into a bouquet garni; 1 tablespoon (15 ml) Pastis liqueur; A little finely chopped fresh chervil; 1 teaspoon (5 ml) hazelnut oil; Butter; A little finely chopped spring onion; Salt and pepper; Salt and pepper; 2 leeks; 1 large onion; 2 carrots; ¼ fennel bulb; 4 large ripe tomatoes; 3 tablespoons (45 ml) olive oil; 3 garlic cloves; 1⅔ cups (100 g) fresh parsley

Preparation info

Serves
6

Difficulty
Medium

Appears in

Mouthfeel

By Ole Mouritsen and Klavs Styrbæk

Published 2017

About

Ingredients

Fish Soup

2 leeks
1 large onion
2 carrots
¼

Fish course
Pescatarian
Soup
Gluten-free

Method

Prepare the Soup

Coarsely dice the vegetables. Pour the olive oil into a saucepan and add the vegetables, the garlic, parsley, and tomato paste. Heat them, allowing them to steam in their own juice without browning them.
Gut the fish, remove the blood and the gills, cut them into chunks, and place on the vegetables.