Fish Soup That Tastes Like Summer
My family and I used to travel a lot to France, to an island called Ile d’Oléron for our summer vacation. I loved the fish soup we used to buy in the grocery store, which was pureed and probably made from scraps but tasted lovely with toasted baguette slices that we used to rub with fresh garlic and scatter grated cheese on top. This recipe is a more delicate and fresher version of a fish soup but you can still add the baguette and cheese if you fancy.
4
servings10
minutes20
minutes30
minutesIngredients
Olive oil
2 2 onions, thinly sliced
4–5 carrots, cut into small pieces
1 1 fennel, cut into small pieces
1–2 tbsp brown sugar
200 ml 200 white wine
300 ml 300 fish broth
About 200 ml vegetable broth
About 300 g fish (saithe or other)
15 15 prawns
Chili
1 1 bay leaf
Salt
Black pepper
Parsley and dill
Directions
- Heat the oil in a large pot and add the onions until they are soft. Then add fennel and carrots and fry together with some chili until the vegetables brown lightly.
- Sprinkle with some brown sugar and let it caramelize. Then deglaze with the white wine.
- After a while add the fish broth, vegetable broth and the bay leaf. Let it simmer for about 10 minutes. You want the carrots and the fennel still firm. Season with salt and freshly ground black pepper.
- In the meantime, cut the fish in bite-sized pieces. Turn off the stove and add the fish and prawns. Let sit for 10 to 30 minutes (the longer the more tasteful) and reheat again for serving. Shortly before serving add the parsley and dill.
- Serve with garlic-cheese baguette or a nice sourdough bread with butter.
Equipment
- Large pot
- Sharp knife
Notes
- Serve with a garlic-cheese baguette or a nice sourdough bread with butter.
- Letting the fish sit off the heat for 10 to 30 minutes makes the soup more flavourful.