Fish Soup with Fennel and Saffron from Delicacies from Seven Seas
Servings: 5 people
Smoked brine for the salmon trout
- 1 Salmon trout
- 5 Bay leaves
- 20 Juniper berries
- 20 Peppercorns
- 8 Mustard seeds
- 3 Rosemary sprigs
- 2 Lavender
- 500 g Salt
Marinade for the prawns
- 10 Prawns
- 2 Rosemary sprigs
- 2 Tarragon stem
- 2 Mint stalk
- 2 Oregano sprigs
- 2 Sprigs of thyme
- 2 Majorance stem
- 5 tbsp Olive oil
- 2 Organic lemons
Fishsoup
- 100 g Loewe fillet
- 100 g Redfish
- 100 g Red snapper fillet
- 100 g Monkfish fillet
- 100 g Salmon fillet
- 1 Lemon
- 1,5 Onion
- 4 Garlic cloves
- 2 tbsp Olive oil
- 3 Fennel bulbs
- 300 g Carrots
- 1 Leek
- 1 pinch Salt
- 1 pinch Grated saffron
- 1,5 L Fish stock
- 250 ml White wine
- 1 Parsley bunch
- 5 Clams canned drained
- 1 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.
For the marinade for the prawns
Serving: 100g | Calories: 77kcal | Carbohydrates: 0.7g | Protein: 3.1g | Fat: 6.4g