RCI-SP.002.0220.001
Traditional Fish Soup
Traditional soup, for 6 – 8 persons Fish Soup
Prep20 min
Cook30 min
Total50 min
Servings4
Difficultyadvanced
Ingredients
- – 4 tbsp butter or oil3 unit
- red onion1 unitcut in julienne
- leek (white part only) cut into thin slices½ unit
- celery1 stalkcut into small pieces
- fish stock or mild chicken stock2 quarts
- 250 ml
- – 3 oz dry sherry or port2 unit
- 1 small
- – 6 strings saffron5 unit
- – 3 tbsp vine vinegar (f. ex. tarragon)1 unit
- ½ cup
- flounder fillet8 ozcut into small pieces
- salmon fillet8 ozcut into small pieces
- Icelandic shrimp (salad prawns)6 oz
- 1 unit
Method
1
Heat butter or oil in a large, heavy-bottomed pot over medium heat. Add the julienned red onion, sliced leek white, and diced celery, stirring gently until softened, approximately 5 minutes.
2
Pour in the dry white wine and allow it to reduce by half, about 3-4 minutes, then deglaze the pot and release any caramelized vegetables from the bottom.
4 minutes
3
Add the fish stock or mild chicken stock, tomato purée, and saffron strings to the pot. Stir well to combine and bring to a simmer.
1 minutes
4
Simmer the broth for 15 minutes to infuse the saffron flavor and allow the vegetables to fully soften.
15 minutes
5
Stir in the dry sherry or port and tarragon vinegar, adjusting the acidity and sweetness to taste. Season with salt and white pepper.
6
Add the flounder fillet pieces and salmon fillet pieces to the simmering broth. Poach gently for 4-5 minutes until the fish is just cooked through.
5 minutes
7
Add the Icelandic shrimp (salad prawns) to the pot and continue simmering for 2-3 minutes until the shrimp are heated through but not overcooked.
3 minutes
8
Remove the pot from heat and stir in the heavy cream gently, ensuring it is fully incorporated without breaking the delicate fish pieces. Do not return to a boil.
9
Taste and adjust seasoning with additional salt, white pepper, or vinegar as needed. Ladle the soup into warmed bowls and serve immediately, ensuring each bowl contains an even distribution of fish, shrimp, and broth.