Russian cuisine is rich in a variety of soups. But if you like interesting novelties, you should supplement your menu with original dishes from the cuisines of other countries. Try making a rich soup with different types of fish. It was invented by the people of southern France as a way to use a variety of small fish that are not suitable for frying.
It is necessary
- - 2 kg of various types of fish (pollock, capelin, saury, tuna, etc. are suitable);
- - 2 onions;
- - 2 medium carrots;
- - 3 large tomatoes;
- - 1 bunch of fennel;
- - 6 cloves of garlic;
- - a pinch of saffron;
- - olive oil;
- - a mixture of Provencal herbs;
- - 1 small hot pepper;
- - 1 egg;
- - 1 slice of bread;
- - crackers;
- - salt and black pepper.
Instructions
Step 1
Any fish is suitable for a delicious soup - the more varied the set, the richer the taste of the dish will turn out. A properly cooked soup should be thick enough. Do not cook it for future use - the dish should be served immediately after cooking.
Step 2
Scale the fish and gut it. Cut it into large pieces. Select a few pieces of fish and set aside - they will come in handy for seasoning the soup. Put the rest of the fish, along with half the onion, in a saucepan with 3 liters of cold water and bring to a boil. Cook the soup for 40-50 minutes, periodically skimming off the foam. Strain the finished broth, add salt and ground black pepper.
Step 3
Peel the onions and carrots and chop finely. Heat the olive oil in a skillet and fry the vegetables in it for 4-5 minutes. Fry the set fish separately. They should be browned. Scald the tomatoes with boiling water, remove the skin from them, and chop the pulp. Add tomatoes, sauteed vegetables, chopped herbs, saffron and 3 cloves of garlic, peeled and crushed in a mortar, into the broth. Cook the soup for another 15-20 minutes until the carrots are cooked.
Step 4
Prepare the sauce to be added to the soup separately. Chop the hot pepper finely, add the remaining chopped garlic to it. Break the egg, separate the white from the yolk, and add the yolk to the garlic and pepper. Moisten the crumb of bread in the fish broth and add to the rest of the ingredients. Gradually pour 5 tablespoons of olive oil into the sauce, stirring occasionally. Serve the soup with a slice of fried fish. Serve the croutons and egg and pepper sauce separately so that each guest can fill their own soup to taste.
