Fish Stew is a thick, aromatic soup for the whole family. Any edible sea fish will work for this recipe. Fish soup is a good warming and nutritious dish on a gloomy autumn evening.
It is necessary
- tomato paste - 70-100 ml
- dry white wine - 220-270 ml
- salt to taste
- pastis - 60-80 ml
- freshly ground black pepper - 20 g
- large potatoes - 350-500 g
- onions - 160-230 g
- saffron - 50-75 g
- unrefined olive oil - 260 ml
- garlic - 5 cloves
- sea bass - 1.5-2.5 kg
Instructions
Step 1
Gut and clean all the fish, remove the scales. Rinse the fish well and drain off the water. Peel and chop the potatoes coarsely.
Step 2
Peel and finely chop the onion and garlic. Pour olive oil, onion, garlic and fish into a large deep-bottomed saucepan.
Step 3
Pour pastis over everything and lightly light it with a long fireplace match. Wait for the flame to ignite and extinguish the "fire" with white wine.
Step 4
Add potatoes, tomato paste, saffron to a saucepan and add 2 liters of water. Put on low heat, bring to a boil, reduce heat to low and simmer under a partially closed lid for 40-55 minutes.
Step 5
After an hour, remove the fish bones, which have come off on their own. Cook for another 28-35 minutes. Gently grind the hot soup with a blender, season with salt and pepper, season with oil if desired and serve.
