(Main course - Serves 4)
Ingredients
Fish soup
30 g / 1 oz butter
2 tbsp flour
1 1/2 tsp paprika
1 onion, divided, sliced diagonally (approx. 50 g / 2 oz)
1 small clove garlic, crushed
1 carrot, divided lenghtwise, sliced diagonally (approx. 60 g / 2 oz)
1/2 fennel bulb, finely diced (approx. 100 g / 4 oz)
2 ripe tomatoes, in wedges (approx. 150 g / 5 oz)
1 1/2 liter / 1500 ml fish stock
2 tsp salt
freshly ground pepper
Butter rouille
75 g / 3 oz softened butter
1/4 tsp salt
1 small clove garlic, crushed
1 tbsp freshly squeezed lemon juice
Fish soup, continued
400 g / 14 oz plaice fillets, in 1,2 x 1,2 inch chunks
200 g / 6 oz peeled prawns
Decoration
fresh dill sprigs, or fennel top
Accompaniment
12 slices french baguette, toasted (approx. 165 g / 6 oz)
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Instructions
Fish soup: Allow the butter to melt at high heat in a soup pot, but without browning. Add flour and paprika. Bake for approx. 2 min. Add onion, garlic, carrot and fennel and sauté for approx. 3 min. while stirring. Add tomato wedges, fish stock, salt and pepper. Bring to the boil and boil at low heat under a lid for approx. 20 min. Season to taste.
Butter rouille: Whisk butter and salt with an electric mixer until light and even. Add garlic, lemon juice, water and 2 tbsp of the soup while whisking. Season to taste. Cover and refrigerate until ready to serve.
Fish soup, continued: Place fish fillets and prawns carefully in the soup. Remove from the heat and leave the fish to set under a lid for approx. 4 min. The fish should be firm and white.
To serve: Pour the soup in soup dishes and serve the rest in a warm tureen with a lid. Butter 4 slices of baguette with butter rouille and place one in each dish. Decorate with dill sprigs. Serve the rest of the toasted baguette and butter rouille as an accompaniment.
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