Breton fish soup

Ingredients for 6 servings:

• 1 ½ kg fish heads and bones from sea fish
• 6 shallots, roughly chopped
• 3 garlic cloves, roughly chopped
• 1 stalk(s) leek, the white part, cut into rings
• 1 fennel, thinly sliced
• 2 carrots, diced
• 3 potatoes, quartered
• 2 stalk(s) celery, finely chopped
• 2 tbsp tomato paste
• 3 tbsp olive oil
• 2 tbsp butter
• 1 tbsp peppercorns
• ½ liter fish stock (in my recipes in the database)
• ½ liter of water
• ¼ liter white wine
• 1 tbsp fennel seeds
• 3 bay leaves
• 1 tsp, heaped curry powder
• 1 pinch(s) saffron powder, or a few threads
• 1 lemon(s), the juice
• 2 dashes of cognac
• 100 ml cream

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 25 minutes; Total time approx. 1 hour 45 minutes

thickened fish soup

This recipe isn’t a cotriade, but simply a thick soup without garnish. Wash the fishmonger’s offal, cut it into large pieces, and fry it gently in oil in a large pot. I’m lucky enough to get boneless pieces from the fishmonger with quite a bit of fish on them. After about 5 minutes, melt the butter and add the prepared vegetables, shallots, and garlic. Continue frying, stirring frequently. Then mix in the tomato paste, roast it, deglaze with the wine, top up with fish stock and water. Add the bay leaves, pepper, and fennel seeds, and simmer gently for 75 minutes. Then pass the cooked mixture through a large sieve, squeezing it well in portions. This purée contains the most intense flavors. Now reduce the liquid by 20% while boiling, then season generously with salt, curry, saffron, lemon, and cognac, adding more pepper if desired, and finally mix in the cream. Of course, you could also add prepared fish fillets, mussels, and seafood to the soup if you like. But even on its own, it’s a lovely starter.