aegean fish soup
1.75kg mixed fish (below) prepared whole rinsed and drained
2 tbspns olive oil
8 small potatoes peeled whole
6 small onions peeled whole
2 carrots peeled and quartered
2 small stalks celery including some leaves chopped
225g courgettes quartered into 50mm lengths
2 lemons
salt and freshly ground black pepper
Place the olive oil in a very large saucepan with 1.4L of water bring to the boil and boil rapidly for 45 minutes in order to emulsify the liquid.
Sprinkle in some seasoning and add the fish.
Bring back to the boil and skim until clear.
Cover and cook for about 10 minutes.
Then add all the vegetables.
They should be half immersed in the broth so add a little hot water if necessary but beware of too much liquid as it will result in a tasteless soup.
Cook for 20 to 30 minutes for large fish or less for smaller ones making sure the fish does not disintegrate.
It midst hold together so that it can be taken out whole without breaking if possible.
If the fish are small and cook quicker they should be taken out earlier and kept warm.
Add in the juice of 1 lemon at the end.
Carefully take the fish out of the liquid transfer it to a warmed platter and surround it with the vegetables.
Serve the soup separately and ask people to help themselves to a piece of fish and a selection of vegetables; or if they prefer they can have the soup first and fish and vegetables afterwards.
Offer some olive oil and lemon wedges for the fish.
In my opinion the best soup is made with scorpion fish (French rascasse rouge) and the main ingredient of the Provencal bouillabaisse as its bones have a glutinous quality indispensable to a soup. Its huge head also adds a lot to the broth. A good alternative to this is red gurnard which has a sweet taste. Dogfish is good and of course grey mullet or a combination of different fish.
Allow such fish to cook a little longer in order to get tho full benefit of the tastes in the broth. This is particularly true with scorpionfish which needs at least half an hours steady boiling or even more for larger specimens If in doubt make a broth first by boiling extra heads and bones of non oily fish.
Serves 6
2 tbspns olive oil
8 small potatoes peeled whole
6 small onions peeled whole
2 carrots peeled and quartered
2 small stalks celery including some leaves chopped
225g courgettes quartered into 50mm lengths
2 lemons
salt and freshly ground black pepper
Place the olive oil in a very large saucepan with 1.4L of water bring to the boil and boil rapidly for 45 minutes in order to emulsify the liquid.
Sprinkle in some seasoning and add the fish.
Bring back to the boil and skim until clear.
Cover and cook for about 10 minutes.
Then add all the vegetables.
They should be half immersed in the broth so add a little hot water if necessary but beware of too much liquid as it will result in a tasteless soup.
Cook for 20 to 30 minutes for large fish or less for smaller ones making sure the fish does not disintegrate.
It midst hold together so that it can be taken out whole without breaking if possible.
If the fish are small and cook quicker they should be taken out earlier and kept warm.
Add in the juice of 1 lemon at the end.
Carefully take the fish out of the liquid transfer it to a warmed platter and surround it with the vegetables.
Serve the soup separately and ask people to help themselves to a piece of fish and a selection of vegetables; or if they prefer they can have the soup first and fish and vegetables afterwards.
Offer some olive oil and lemon wedges for the fish.
In my opinion the best soup is made with scorpion fish (French rascasse rouge) and the main ingredient of the Provencal bouillabaisse as its bones have a glutinous quality indispensable to a soup. Its huge head also adds a lot to the broth. A good alternative to this is red gurnard which has a sweet taste. Dogfish is good and of course grey mullet or a combination of different fish.
Allow such fish to cook a little longer in order to get tho full benefit of the tastes in the broth. This is particularly true with scorpionfish which needs at least half an hours steady boiling or even more for larger specimens If in doubt make a broth first by boiling extra heads and bones of non oily fish.
Serves 6
diposting oleh Anto pada
20.29
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