- Provence Fish soup -
Provence Fish Soup
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The romance of the French is in the bones, and their pursuit of an elegant, sophisticated life is all intertwined with flowers, perfumes and kisses. When it comes to France, the first thing that comes to mind is the Eiffel Tower, the Seine and, of course, Provence.
People must think of Provence as a sea of lavender flowers in lilac. However, in addition to the romantic lavender, there is a particularly famous French dish there, Provencal fish soup. Locally, the most authentic way to eat it is to eat it with a slice of bread dipped in a thick soup. The special feature of this soup is that it can better combine the flavors and spices of fish and other seafood, and after eating it, the deliciousness of the seafood can bloom on the tip of the tongue.
A person's afternoon, making such a passionate Provencal fish soup, must also be a leisurely romantic enjoyment.
- Difficulty -
intermediate
- Time Time -
Production time 55 minutes
Steeping time 2 hours
- Ingredients -
1 sea bass
4 shrimp
1 glass of white wine
Saffron 1 g
1 tomato
1 handful of parsley
1 spinach
1 red onion
1 white onion
Pepper to taste
Bay leaves 2 pieces
Thyme to taste
Onion to taste
4 cloves of garlic
(Note: The appropriate amount is added according to personal taste)
- Tips -
1. Do not waste the marinated and cut fish heads, you can put them in the refrigerator to make a fish head soup.
- Approach Steps -
1. Steep the saffron in white wine for 2 hours until the wine turns red
2. After paddling the perch along its back, remove the pectoral fins
3. Remove the fish head
4. Cut horizontally along the ridge and remove the fish bones for lateral use
5. Cut the sliced fish into small pieces and set aside
6. After the shrimp are dehulled, use a knife to cut along the back to remove the shrimp line, and do not throw away the shrimp shell
7. Spinach root, green onion and parsley cut into small pieces and set aside
8. Cut the tomatoes into slices
9. Cut the red and white onions into strips and set aside
10. Pour olive oil into the pot, heat and sauté the reserved fish bones and shrimp shells
11. At this time, you can pour in the white wine soaked in saffron and cook until boiling
12. Pour the prepared tomatoes, red onions, white onions, garlic, shallots, celery, bay leaves, and thyme into the pot and then pour hot water, bring to a boil over high heat, cover and reduce heat for 20 minutes
13. Strain the cooked broth
14. Re-pour the filtered broth into the pot, bring to a boil, add sea bass, shrimp, spinach, salt and pepper and bring to a boil over high heat
15. Serve to your liking and then try this French-inspired Provencal fish soup!