Oostendse Vissoep

Name: Oostendse Vissoep (Ostend fish soup)
Yield: Serves Ten
Cuisine: Belgium
Ingredients: Ricard, 2 dashes per person; powdered garlic, to taste; grated cheese, 5 tbs; fish heads, trimmings and bones from, e.g., gurnards, angler-fish, turbot – 1½–2 kg (3–4 lb); fish heads, trimmings and bones from, e.g., gurnards, angler-fish, turbot – 1½–2 kg (3–4 lb); dry white wine, 1 litre (1¾ pints); unsalted butter, 200 g (7 oz); thyme, ½ tsp; bay leaves, 4; a pinch of saffron; tomato purée, 250 g (9 oz); leeks, 4; carrots, 6–8; fish heads, trimmings and bones from, e.g., gurnards, angler-fish, turbot – 1½–2 kg (3–4 lb); fish heads, trimmings and bones from, e.g., gurnards, angler-fish, turbot – 1½–2 kg (3–4 lb); fish heads, trimmings and bones from, e.g., gurnards, angler-fish, turbot – 1½–2 kg (3–4 lb); fish heads, trimmings and bones from, e.g., gurnards, angler-fish, turbot – 1½–2 kg (3–4 lb); salt and pepper; salt and pepper; celery, 3 bunches; large onions, 4

Ostend fish soup

Preparation info

Serves
Ten

Difficulty
Medium

Appears in

North Atlantic Seafood

By Alan Davidson

Published 1980

About

In a port which I do not know well I usually ask a fishery official where to find the best fish dishes. At Ostend I was directed to Bij Adelientje, a small restaurant of sober décor which has been functioning since before the First World War and is now run by M. and Mme Lecomte. Their son-in-law, M. Boucquez, is the chef and a native of Ostend. His fish soup is a personal variation on a familiar local theme. I found it excellent. The sombre brown colour wit

Ingredients

Europe
Belgium
Ostend
Pescatarian
Soup

Ingredients

Method