Mediterranean fish soup

Author: 5/15
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Soupe de poisson méditerranéenne
Preparation 25
Baking 23
Portions 6 to 8
Freezing No
Ingredients
Preparation

Ingredients

  • 8 to 10 saffron pistils
  • 125 ml (1/2 cup) of dry white wine#
  • 1/2 package (1½ cup) of Les Cultures de chez nous sliced leeks
  • 1 onion
  • 1 red pepper
  • 1 celery branch
  • 1 carrot
  • 30 ml (2 tablespoons) of olive oil
  • 15 ml (1 tablespoon) of chopped garlic
  • 1,25 ml (5 cups) of fish fumet
  • 30 ml (2 tablespoons) of tomato paste
  • 2 diced italian tomatoes
  • 2 ml (1 teaspoon) of mediterranean sea salt
  • 12 to 16 raw and peeled shrimps (31-40 large)
  • 150 gr of diced swordfish, blue marlin, halibut or mahi mahi
  • 6 to 8 scallops (20-30 large)
  • 30 ml (2 tablespoons) of chopped fresh dill
  • 5 ml (1 teaspoon) of chopped fresh thyme
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Preparation

  • Soak saffron pistils into white wine. Mince onion. Dice pepper, celery and carrot.
  • In a casserole, heat oil at medium heat. Add garlic and vegetables. Cook for 5 to 6 minutes, until vegetables tenders.
  • Add fumet, saffron wine, tomato paste, tomatoes and seasoning. Bring to a boil. Cover and simmer 20 minutes at low heat.
  • Add shrimps, fish, scallops and half of the herbs. Simmer 3 to 5 minutes, until fish and seafoods are well cooked.
  • When serving, divide soup into bowls. Spread remaining herbs over each portion.

Chef's notes

Side dish

Rusty jam

Soak 4 to 5 saffron pistils in 10 ml (2 teaspoons) of lemon juice. In a bowl, whisk 250 ml (1 cup) of mayonnaise with 30 ml (2 teaspoons) of olive oil. Add 5 ml (1 teaspoon) of chopped garlic and saffron flavored lemon juice. Spread this preparation over baguette bread slices.