Sèteois fish soup

Ingredients for 4 servings:

• 2 carrots
• 1 stalk(s) leek
• 2 shallots
• 2 tbsp olive oil
• 1 tsp sugar
• 200 ml white wine
• 600 ml fish stock
• 2 large beefsteak tomatoes, ripe
• 450 g mixed fish fillet(s), approx. 3 varieties, waxy fish
• 4 shrimp(s), raw
• 2 cloves garlic
• 1 pinch(s) of cayenne pepper
• 1 pinch(s) of saffron
• 1 shot of liqueur (anisette)
• 1 baguette(s)

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 5 minutes

quick and easy, very tasty and sophisticated

Clean the vegetables, cut the shallots into strips (not rings), the carrots into thin slices, and the light green parts of the leek into wide strips. Sauté the shallots and carrots gently in olive oil for about 10 minutes, season with salt and add the sugar. The shallots should not brown. After five minutes, add the leek. Stir occasionally. After 10 minutes, deglaze with the white wine, bring to a boil, and add the fish stock. In the meantime, peel the tomatoes (if desired), remove the stems and seeds, and cut the flesh into small cubes. Cut the fish fillets into bite-sized pieces, remove the shells from the shrimp, and remove the back intestines. Add everything to the vegetable-fish stock and let it simmer for 10 minutes. Thinly slice the garlic cloves and add to the soup. Season with cayenne pepper and saffron powder. Just before serving, add the diced tomatoes; they should no longer be cooked. Optionally, add a generous shot of anisette (e.g., Pernod). Serve with baguette slices. A small variation: Toast the bread slices in the oven and rub them with sliced ​​garlic cloves. Place the toasted bread in bowls and spoon the soup on top.