Traditional Fish Soup

A deep amber broth exhaling saffron. The texture is dense, coats the spoon, and concentrates all the power of the sea and the rocks.

• Prep time: 40 min
• Cook time: 50 min
• Difficulty: Medium
• Calories: 512
• Protein: 61 g
• Carbs: 14 g
• Fat: 19 g

Ingredients

• 500 g Trachyscorpia cristula echinata (Köhler 1869) ( cleaned and chopped )
• 400 g Gurnard perlon ( in pieces )
• 300 g Whiting ( in pieces )
• 1 piece Yellow onion ( sliced )
• 1 piece Leek ( white part only, sliced )
• 1 piece Fennel ( sliced )
• 3 piece Garlic ( crushed )
• 3 piece Round tomato ( crushed )
• 200 ml Dry white wine
• 4 tbsp Extra virgin olive oil
• 2 pinch Saffron
• 1 tsp Hot pepper d'Espelette
• 1 piece Bouquet garni
• 1.5 L Mineral water
• 1 pinch Gray sea salt

Instructions

1. Sweat the aromatics

   Heat olive oil in a large pot. When it shimmers, add the sliced onion, leek, and fennel. Let them sweat without browning until translucent.

2. Sear the fish

   Add the rockfish, gurnard, and whiting cut into large chunks. Increase heat to sear the flesh. Crush the heads with a wooden spoon to release juices. When it starts to stick to the bottom, it's ready.

3. Deglaze and simmer

   Deglaze with white wine, scraping the bottom well. Add crushed tomatoes, garlic, bouquet garni, Espelette pepper, and saffron. Cover with mineral water. Bring to a boil then lower heat.

4. Strain and reduce

   Remove the bouquet garni. Pass the soup through a food mill with a fine blade, then through a chinois, pressing hard to extract all the pulp. Return to heat and reduce until the sauce coats the spoon.

Chef's tips

• Don't peel or fillet the fish; scales and bones provide the gelatin needed for the soup's body.
• If the soup is too thin after straining, increase the heat to evaporate water and concentrate flavors.

Storage

Keeps for 3 days in the fridge. It will solidify when cold, which is normal; it will liquefy again when heated.