Classic Fish Soup
|Serves: 6 people||Recipe course:
Soups||Total time (min.): 50||Complexity (1 to 3): 1|
This recipe is very versatile - you can use any fish that is in season, but a mixture of a good meaty fish and an oily variety works particularly well.
- Fish 1kg
- Onion 200g
- Leek 100g
- Fennel 100g
- Celery 100g
- Red pepper 1
- Cloves garlic 2
- Oil 30ml (2 tbsp)
- Tomato passata 300ml
- Tomato purée 10ml (2 tsp)
- Fish stock or water 1 litre
- Bay leaf 1
- Thyme 5ml (1 tsp)
- A good pinch of saffron (bruised)
- Prawns (raw and shelled) 150g
- Double cream
- Cayenne pepper
- Remove the fish skin and cut the fish into 2cm chunks. Slice all the vegetables and garlic in the Food Processor attachment using the thin slicing disc.
- Attach the Stirring Tool, set the temperature to maximum and the speed to stirring 1. Add the oil to the bowl. Add the vegetables and garlic, sauté until they are cooked (about 5-10 minutes). Add the tomato passata and tomato purée and cook through for 1 minute. Add the stock, herbs and saffron and bring to the boil. Temp MAXSpeed 1Time : 5-10 minutes
- Reduce the temperature to 90°C so it is simmering, then add the fish and cook for 10 minutes. Add the prawns and simmer for 5 minutes or until all the fish is cooked. Remove the bay leaf.
- Allow the soup to cool and then use the Blender to liquidise the soup in three batches, making sure the soup is a fine purée. To finish, pass the soup through the fine screen of the Colander & Sieve attachment. Add seasoning if necessary.
- Return the soup to the bowl and reheat – set the temperature to 80°C, attach the Stirring Tool and set the speed to stirring 3. When up to temperature, add seasoning if necessary and serve with a swirl of double cream and a pinch of cayenne pepper.