Simple fish soup with clams, fish, mussels and prawns
For this recipe, I've stolen an ingredient from bourride, a fish soup thickened with egg yolks and cream and made with orange peel. My simple fish soup has its beginnings with onions and fennel, then I add the orange peel, wine and a tin of crushed tomatoes. The result is a rust-coloured supper that rewards with every fish-laden spoonful.
Use a mixture of any seafood you like in this fish broth. Anchovies can be melted into the onions and garlic to kick up the flavour, and saffron can be added if you want to make a luxury version. I use chicken stock for the body of the soup, as it provides a better base flavour and adds a bit of richness.
|2 Tbsp||Olive oil|
|1||Orange, for 1 piece of orange peel|
|3 sprigs||Fresh fennel|
|3 sprigs||Fresh thyme|
|200 ml||White wine|
|300 ml||Tomato passata, or used crushed tomatoes|
|500 ml||Chicken stock|
|300 g||Fish fillets, gurnard, bluenose|
|1 to taste||Salt & freshly ground pepper|
|2||Eggs, yolks to thicken, and cream if desired|
- Heat the oil in a deep frying pan.
- Thinly slice the onion and garlic. Cook in the oil with the orange peel, bay leaves, fennel tops and thyme for 3-4 minutes or until the garlic and onion are golden.
- Add the wine, simmer for 2 minutes, then add the tomatoes and stock. Simmer gently for 25 minutes, then add the fish and cook for 3 minutes.
- Add the shellfish and prawns, cover the soup with a lid and cook until the shellfish open.
- Season with salt and pepper then ladle into bowls. Finely chop the chervil and sprinkle over the top. Serve with bread rolls.