Name: Fish soup
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: Serves 6
Ingredients: 1 small carrot, finely chopped; 1 tablespoon tomato paste; ½ small onion, finely chopped; 3 tablespoons Cognac; ½ leek, cut into 2 cm (¾ inch) cubes; 3 cloves garlic, chopped; 200 ml (6 ½ fl oz) white wine; 1 bay leaf; 2 sprigs of thyme; 50 ml (1 ¾ fl oz) olive oil; 4 red mullet, about 600 g (1 ¼ lb), filleted; 1 John Dory, about 400 g (12 ¾ oz), filleted; 4 tomatoes, quartered and seeds removed; 80 g (2 ¾ oz) fresh parsley, chopped; 2 large pinches of saffron threads; 2 red gurnard or coral trout, about 400 g (12 ¾ oz), filleted; 200 ml (6 ½ fl oz) cream; 2 large pinches of cayenne pepper; 500 g (1 lb) conger eel or blue grenadier, filleted (see Chef’s tips)

Le Cordon Bleu

Fish soup

Preparation info

Serves
6

Difficulty
Medium
Ready in
1 hr 30

Appears in

Soups

By Le Cordon Bleu

Published 1998

About

French cuisine has a number of wonderful traditional fish soups, making good use of fresh fish simmered with herbs and wine. This is a light soup, but with a surprising depth of flavour.

Ingredients

For the eggs

1 John Dory, about 400 g (12 ¾ oz), filleted
4 red

Soup
Pescatarian
Gluten-free

Method

Wash the fish fillets and conger eel thoroughly under plenty of water. Pat dry with paper towels and cut into 3-5 cm (1 ¼-2 inch) cubes. Cover and refrigerate until ready to use.
Heat the olive oil in a pan, add the carrot, onion, leek and garlic and cook over low heat for 5 minutes. Add the thyme sprigs, bay leaf and the tomato paste. Mix well for 5 minutes. Stir

Preparation info

Serves

Difficulty

Ready in

Appears in

Ingredients

For the eggs

Method