Vodka is often added to the traditional Russian fish soup - it helps to emphasize taste nuances and brighten the aroma of fish. In the cuisines of other nations, there are also recipes for fish soup with alcohol. Try the classic South French soupe de poisson with white wine and saffron.
It is necessary
-
- 1 kg of sea fish;
- 4 tablespoons olive oil
- 2 cloves of garlic;
- 2 small onions;
- 4 large tomatoes;
- 1 large fennel tuber;
- 1 bunch of parsley;
- 0.25 teaspoon Italian saffron;
- Bay leaf;
- salt;
- freshly ground black pepper;
- 300 ml of dry white wine;
- 150 g vermicelli;
- 75 g parmesan.
- For refueling:
- 2 slices of white bread;
- 2 cloves of garlic;
- salt;
- 2 hot red peppers;
- 4 tablespoons of olive oil.
Instructions
Step 1
Any sea fish is suitable for the soup - tuna, sole, salmon, pink salmon. It is best to take two or three varieties at the same time - this will make the taste of the dish more complex and interesting. Clean the fish, gut and rinse thoroughly, remove bones. Cut the resulting fillet into large pieces.
Step 2
In a large saucepan, heat the olive oil and fry the thinly sliced onion and chopped garlic in it. Cut the tomatoes into 4 parts, chop the large fennel tuber into slices, chop the parsley. Place vegetables in a saucepan with fried onions and toss.
Step 3
Add fish chunks, bay leaves, and Italian saffron to the vegetable mix. Stir the mixture and simmer over medium heat for 5 minutes. Pour 2 liters of water and wine into a saucepan. Bring the soup to a boil, reduce the heat, and cook for about 20 minutes without covering the pan and removing any foam that appears on the surface.
Step 4
Remove the bay leaf, add the noodles to the soup, and heat under the saucepan. Bring the soup to a boil again, add salt and freshly ground black pepper. Reduce heat again and simmer for another 15 minutes.
Step 5
Prepare a dressing. Soak white bread in a little water for 5 minutes. Squeeze the bread mass with your hands. Grind the cloves of garlic in a mortar, add freshly ground black pepper and salt. Chop the hot red pepper very finely. Transfer the bread to a bowl, add the garlic and pepper, and whisk the mixture, gradually adding the olive oil. You should have a thick, smooth paste. Grate the Parmesan.
Step 6
Pour the prepared fish soup into warmed bowls and serve with grated cheese and bread paste. You can try another option. Spread the pasta on the white bread slices. Put a piece in each plate, cover them with hot soup, and sprinkle with grated Parmesan on top.
