John Myers
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Fish Soup with Fennel and Saffron from Delicacies from Seven Seas
The perfect fish soup with fennel and saffron from delicacies from seven seas recipe with a picture and simple step-by-step instructions.
Smoked brine for the salmon trout
- 1 piece Salmon trout
- 5 piece Bay leaves
- 20 piece Juniper berries
- 20 piece Peppercorns
- 8 piece Mustard seeds
- 3 piece Rosemary sprigs
- 2 piece Lavender
- 500 g Salt
Marinade for the prawns
- 10 piece Prawns
- 2 piece Rosemary sprigs
- 2 piece Tarragon branch
- 2 piece Mint stalk
- 2 piece Oregano sprigs
- 2 piece Sprigs of thyme
- 2 piece Majorance branch
- 5 tbsp Olive oil
- 2 piece Organic lemons
Fishsoup
- 100 g Loewe fillet
- 100 g Redfish
- 100 g Red snapper fillet
- 100 g Monkfish fillet
- 100 g Salmon fillet
- 1 piece Lemon
- 1,5 piece Onion
- 4 piece Garlic cloves
- 2 tbsp Olive oil
- 3 piece Fennel bulbs
- 300 g Carrots
- 1 piece Leek
- 1 pinch Salt
- 1 pinch Grated saffron
- 1,5 liter Fish stock
- 250 ml White wine
- 1 piece Parsley bunch
- 5 piece Clams canned drained
- 1 piece Ciabatta
For the smoked brine
- For the smoked brine (approx. 15-20 hours before smoking), put a 10% salt solution (5 liters of water / 500 g of salt) in a large kettle. Crush bay leaves, juniper berries, 12 seeds of pepper and 8 seeds of mustard. Add this to the brine with 3 sprigs of rosemary and 2 sprigs of lavender.
- After about 5 minutes, remove the brine from the stove and let it cool down. Rub the layer of slime off the salmon trout with salt. Remove the gills. Soak the salmon trout in the cooled brine for about 20 hours.
Smoking the salmon trout
- Dry the trout well. Preheat the smoker well (approx. 150-180 ° C). Important: Use the right wood, e.g. beech or wood from fruit trees.
- When the wood has burned down and there is no more smoke coming out of the chimney, the fish is placed in the smoker. The salmon trout is cooked for about 30 minutes at a temperature of 150 ° C (falling).
- Now the smoking process begins: The embers are covered with smoking flour (beech flour) and the salmon trout is smoked at 80 ° C (slightly falling) for about 40-60 minutes. After the smoking process, the trout is hung up to cool.
For the marinade for the prawns
- For the marinade for the prawns (approx. 8 hours marinating time), separate the heads of the prawns and remove the intestines on the back with the knife.
- Mix the herbs (1-2 sprigs each) with 5 tablespoons of olive oil, lemon zest of 1 lemon, the juice of 2 lemons and 2 cloves of garlic (pressed).
- Pour the marinade with the prawns into a freezer bag and mix everything well. Keep in the refrigerator for about 8 hours. Turn the bag every 2 hours.
- Put 2 prawns on a skewer and place on the grill for about 4 minutes on each side. In between, brush the prawns with the marinade.
For the fish soup
- For the fish soup, cut the fish into pieces and drizzle with lemon. Peel onions and garlic, cut into small pieces and sauté in 2 tablespoons of olive oil.
- Now add the carrots, fennel and leek. Season the vegetables with salt and pepper and add the fish stock after about 10 minutes. Cook for about 10 minutes, adding the saffron threads.
- Then add the wine, mussels and fish to the soup and let it steep for about 10 minutes at low temperature.
- Slice the ciabatta bread and place it briefly on the grill on each side. The finished bread slices are topped with the smoked salmon trout. The fish soup is served in a soup bowl and decorated with the fennel green. The prawn skewer is placed across the bowl and the smoked salmon trout is served on the ciabatta bread.
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