12 January, 2018
Fish soup with fennelPosted in : Soups on by : root
Fish soup with fennel – it is something average between Russian fish soup and the famous French soup Bouillabaisse. Preparing is quite simple, however it turns out – simply delicious.
Description of preparation:
I’ve always wanted to cook a Bouillabaisse at home, but didn’t dare – after all, its preparation is quite complicated and takes a lot of time. At the same time, I love the banal, but incredibly delicious Russian soup. Crossed two recipes and I got a very tasty fish soup with fennel. Fish soup with fennel that is as delicious and rich as a Russian ear, but thanks to the more luxurious ingredients on the table looks richer. I recommend to try!
- The fish of the sea — 400 Grams
- Shrimp (large) — 10-12 Pieces
- Fennel (root) — 1 Piece
- Onion — 1 Piece
- Potatoes — 1 Piece
- Garlic — 3 Cloves
- Hot pepper — 1 Piece
- Parsley (sprigs) — 4 Pieces
- Olive oil — 40 Ml
- Dry white wine — 200 Ml
- Baguette — 1 Piece
- Spices to taste (salt, black pepper, Bay leaf, herbes de Provence)
How to cook “Fish soup with fennel”
First of all let’s prepare our vegetables. If you don’t know what it looks like fennel – look at the photo, he left.
Fish can take any thing, just sea and not a river or lake. Defrost fish (if frozen), cleaned from the bones, fillets cut into small pieces. Defrost shrimp and remove shells.
Potatoes clean and cut into small cubes.
Onions finely chop.
Fennel cut into slices about the same size as the potatoes.
In a saucepan heat the olive oil, throw in chopped onions. Fry until soft, then add spices.
When the onion becomes transparent, add to the pan the fennel, potatoes, chopped garlic and chili pepper (whole). Fry on medium heat for another 5 minutes.
Then add to the pan the fish fillets and shrimp. Fry for another 5 minutes.
Pour contents of the pan the white wine, bring to a boil, then reduce the heat and cook for about 5 minutes under the lid.
Then add to the pan 4 cups of water (the total amount of liquid in the pan should be about a liter), and then cook the soup another 15-20 minutes on medium heat. Meanwhile in a dry pan dry slices of baguette.
When the baguette is browned – remove it from the pan, grate the garlic and leave.
For a couple of minutes before the end of cooking add to soup finely chopped parsley. Govarival, then allow to stand, covered for 5 minutes.
In portion a plate put a slice of baguette, with a slotted spoon and spread in a plate of some vegetables and fish with shrimp.
Pour the contents of the plates left in the pan with the hot stock and serve immediately. Bon appetit!