Traditional Fish Soup
Ingredients
- 500 gTrachyscorpia cristula echinata (Köhler 1869) (cleaned and chopped)
- 400 gGurnard perlon (in pieces)
- 300 gWhiting (in pieces)
- 1 pcYellow onion (sliced)
- 1 pcLeek (white part only, sliced)
- 1 pcFennel (sliced)
- 3 pcGarlic (crushed)
- 3 pcRound tomato (crushed)
- 200 mlDry white wine
- 4 tbspExtra virgin olive oil
- 2 pinchSaffron
- 1 tspHot pepper d'Espelette
- 1 pcBouquet garni
- 1.5 LMineral water
- 1 pinchGray sea salt
Method
A deep amber broth exhaling saffron. The texture is dense, coats the spoon, and concentrates all the power of the sea and the rocks.
- 1
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
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 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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 3 days in the fridge. It will solidify when cold, which is normal; it will liquefy again when heated.
