Vodka is often added to the traditional Russian ear - it helps to emphasize the taste nuances and more clearly show the aroma of fish. Other nations also have recipes for fish soup with alcohol. Try the classic South French soupe de poisson with white wine and saffron.
Pick your recipe
You will need
-
- 1 kg of sea fish;
- 4 tablespoons of olive oil;
- 2 cloves of garlic;
- 2 small onions;
- 4 large tomatoes;
- 1 large tuber of fennel;
- 1 bunch of parsley;
- 0.25 teaspoon Italian saffron;
- Bay leaf;
- salt;
- freshly ground black pepper;
- 300 ml of dry white wine;
- 150 g of vermicelli;
- 75 g of parmesan.
- For refueling:
- 2 slices of white bread;
- 2 cloves of garlic;
- salt;
- 2 hot red peppers;
- 4 tablespoons of olive oil.
Instruction manual
1
Any sea fish - tuna, sea language, salmon, pink salmon is suitable for soup. It is best to take two or three varieties at the same time - so the taste of the dish will become more complex and interesting. Clean the fish, gut and rinse thoroughly, remove the bones. Cut the resulting fillet into large pieces.
2
In a large saucepan, heat the olive oil, fry the onion and chopped garlic, chopped into thin rings. Cut the tomatoes into 4 parts, chop the large fennel tuber into slices, chop the parsley. Put the vegetables in a pan with fried onions and mix.
3
Add fish pieces, bay leaf and Italian saffron to the vegetable mixture. Stir the mixture and simmer it over medium heat for 5 minutes. Pour 2 liters of water and wine into the pan. Bring the soup to a boil, reduce the heat and simmer for about 20 minutes without covering the pan with a lid and removing the foam that appears on the surface.
4
Take out the bay leaf, pour vermicelli into the soup and add heat under the pan. Bring the soup to a boil again, add salt and freshly ground black pepper. Reduce heat again and simmer another 15 minutes.
5
Prepare a dressing. Soak the white bread in a little water for 5 minutes. Squeeze out the bread mass with your hands. In a mortar, grind the cloves of garlic, add freshly ground black pepper and salt. Chop the hot red pepper very finely. Transfer the bread into a bowl, add the garlic and pepper and beat the mixture with a whisk, gradually adding olive oil. You should get a thick, uniform paste. Grate Parmesan.
6
Pour the finished fish soup into warmed plates and serve with grated cheese and bread pasta. You can try another option. Spread the paste on slices of white bread. In each plate, put in a piece, pour them with hot soup, and sprinkle densely with grated Parmesan top.