Fish soup is made with fish and/or seafood as the flavor-defining ingredient. One of the most famous fish soups is the Provençal bouillabaisse. The more fish, the more intense the fish soup will be in the end. In our case, today we show you a combination of differently fried fish, infused with crustacean stock, because the carcasses were still left over from the last shrimp and of course they are not thrown away. As I said, there are many different approaches to a good fish soup. For example, a fish stock could also be made from carcasses of whole ocean fish such as sea bass or turbot, which in turn serves as a base for the fish soup.
Ingredients
200g crustacean carcasses
Some mixed mire poix
Shot of white wine to deglaze
400ml fish stock
salt pepper
Mixed fish like (pike perch, sea bass, cod, red mullet etc.)
50g sugar snap peas
50g beech mushrooms
salt pepper
Some canola oil for frying
Herbs like coriander, chervil
Instructions
Wash and chop the mire poix. Then fry the crustacean carcasses in oil, season with salt and pepper, add the mirepoix and sauté. Deglaze with white wine and add fish stock. Simmer gently for about 30 minutes and then strain.
In the meantime, portion the fish into bite-sized pieces. Sauté sugar snap peas and beech mushrooms in a frying pan and season. Meanwhile, season the fish with salt and pepper and sauté in a pan until translucent.
Now arrange fried fish and vegetables nicely in a plate. Garnish with fresh herbs like cilantro and chervil. Last but not least, pour on the hot soup.
Resumé
As the headline says, liquid happiness is eaten here. Everyone who loves fish should try this recipe. Fresh herbs round off the taste excellently. The recipe is a bit more challenging, as the fish must be cooked properly. However, the work is worth it!
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