Fish Soup Royale
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Fish Soup Royale serve 6
- 3 kg of fish out of : a big gurnard, 1 rascasse, 1 Saint Pierre, 2 vives (four mediteranean fishes), 500 g of burbot, 500g of hake or conger, 1kg of mussels and 6 crawfish.
- For the soup : 2 heads of hake cut in the middle, 2 big onions, 4 cloves of Garlic, 2 leeks, 2 spoon of tomato puree, white wine, 1 "bouquet garni" (thyme, bay-tree, parsley), hot pepper, salt, olive oil.
- To link : 4 egg yolks and five tablespoons of fresh cream.
Progression
Scale and empty the fishes. Wash them with cold water and wipe them. Slice hake and gurnard. Take the nets of other fish. Keep it.
In a large stewpan, pour 3 tablespoons of olive oil. Incorporate the onions thinly sliced, finely chopped garlic, leeks cut in small pieces. Cook vegetables half an hour while often stirring. Add "bouquet garni". Stir constantly until the edges become white. Wet with the white wine and 1 liter of water. Incorporate tomato, salt and spice.Let bubble to boiling: leave cooking for 1 hour covered. Remove scum progressively.
Wash, scrape and drain the mussels. In a casserole placed on hot fire, throw them in and stir until they open. Remove them and keep their juice. Pass the "fumet" thru the sieve. Take the remains (except the heads), crush them with the rammer and pass the whole thru the moulinette. Pour in with the mussels juice. Let it bubble on soft fire.
In a large stewpan, pour 3 tablespoons of olive oil. Incorporate the onions thinly sliced, finely chopped garlic, leeks cut in small pieces. Cook vegetables half an hour while often stirring. Add "bouquet garni". Stir constantly until the edges become white. Wet with the white wine and 1 liter of water. Incorporate tomato, salt and spice.Let bubble to boiling: leave cooking for 1 hour covered. Remove scum progressively.
Wash, scrape and drain the mussels. In a casserole placed on hot fire, throw them in and stir until they open. Remove them and keep their juice. Pass the "fumet" thru the sieve. Take the remains (except the heads), crush them with the rammer and pass the whole thru the moulinette. Pour in with the mussels juice. Let it bubble on soft fire.
credits photo : © Kyryl Rudenko - PHOTOLIA
Last comments about the recipe Fish Soup Royale
Dubarry 2009-02-18
Hello Go to the "recipes" title on top left of this page and you will find French recipes in English. Of course you can find much more on the French page of this site and we try to tranlate as many as possible but we have very limited resources. If you find, on the French part, recipes (not translated yet) that suit your taste, please inform and we will do our best to translate
pravesh 2009-02-17
i want new and good recipe so you please send me some french food recipes thanks :o)
jesse .b. 2009-02-09
Comment on recipe : www.aftouch-cuisine.com/recipe/fish-soup-royale-2.htm that isreally nices and i am going to tell all my friends