Saffran Fish Soup.........Very elegant And Exotic!
Fish soup as an entrée is very delicate, refined and delicious even for those among you who do not like fish. Fish is made from the head of the fish but not just any fish. It should be the head of a good quality fish.
Fishmongers usually have heads of fish which have not been sold with the rest of the body. They are sold much cheaper than the actual fish itself and if it is a big head, you can get at least 500 gms of pure flesh out if it.
It is said that people who love and know how to eat fish use their hands to brake it open trying to find flesh
from various parts and when they are done with it, there isn't one gram of flesh left.
You will therefore need:
Serves 4
- 2 kg head of a good quality fish. A head you can easily get 500 gms. of flesh out of it. Or you can buy the whole fish, slice it, freeze it, and use the head so you know exacly what it is and where it is coming from.
- 2 liters of boiling water in a big pot.
- 2 Tbsp. tomato pastre.
- 1/2 tsp. sugar.
- 2 tsp. dry thyme.
- 1 big onion very finely minced.
- 50 gms of good fresh butter.
- 3 cloves of garlic passed through the garlic press.
- 1 pinch of safran. (Be careful safran is very strong too much may ruin the soup).
- Juice of 2 inches worth of ginger
- 2 Tbsp. of cilantro (fresh coriander) very finely chopped for decoration.
- Some ready made mustard mayonaise.
- Some olive oil.
- 1/3 cup dry white wine.
- salt and pepper
Method:
- Boil the head in the water until it literally falls apart.
- Strain the whole lot in a big bow. Keep the borth.
- And that's the pain in the neck part! Let it cool, and patiently by hand, choose the junks of meat around the neck, the cheeks (very tasty), and whatever flesh you can find. Discard all bones. Keep the flesh and
weigh it. It should be around 500 gms.
- In a clean medium size pot, add the butter and little oil, let melt, soften and cook the onion, add thyme, garlic till you get the lovely aroma of the garlic and thyme and onion together.
- Add the broth, mix for a minute then add the ginger juice, tomato past . Mix well till all the tomato paste has blended in. Pour in the dry white wine. Add the sugar and the safran. Mix well.
- Add the fish pieces and let simmer for 5 minutes.
- Use the vertical blender to cpurée fish and to blend it with the broth to form a smooth soup.
- Let simmer until the correct quantity and consistency is obtained.
- Add salt and white pepper to taste. Ready.
- Serving:
Bon Appétit,
Stelio
Fishmongers usually have heads of fish which have not been sold with the rest of the body. They are sold much cheaper than the actual fish itself and if it is a big head, you can get at least 500 gms of pure flesh out if it.
It is said that people who love and know how to eat fish use their hands to brake it open trying to find flesh
from various parts and when they are done with it, there isn't one gram of flesh left.
You will therefore need:
Serves 4
- 2 kg head of a good quality fish. A head you can easily get 500 gms. of flesh out of it. Or you can buy the whole fish, slice it, freeze it, and use the head so you know exacly what it is and where it is coming from.
- 2 liters of boiling water in a big pot.
- 2 Tbsp. tomato pastre.
- 1/2 tsp. sugar.
- 2 tsp. dry thyme.
- 1 big onion very finely minced.
- 50 gms of good fresh butter.
- 3 cloves of garlic passed through the garlic press.
- 1 pinch of safran. (Be careful safran is very strong too much may ruin the soup).
- Juice of 2 inches worth of ginger
- 2 Tbsp. of cilantro (fresh coriander) very finely chopped for decoration.
- Some ready made mustard mayonaise.
- Some olive oil.
- 1/3 cup dry white wine.
- salt and pepper
Method:
- Boil the head in the water until it literally falls apart.
- Strain the whole lot in a big bow. Keep the borth.
- And that's the pain in the neck part! Let it cool, and patiently by hand, choose the junks of meat around the neck, the cheeks (very tasty), and whatever flesh you can find. Discard all bones. Keep the flesh and
weigh it. It should be around 500 gms.
- In a clean medium size pot, add the butter and little oil, let melt, soften and cook the onion, add thyme, garlic till you get the lovely aroma of the garlic and thyme and onion together.
- Add the broth, mix for a minute then add the ginger juice, tomato past . Mix well till all the tomato paste has blended in. Pour in the dry white wine. Add the sugar and the safran. Mix well.
- Add the fish pieces and let simmer for 5 minutes.
- Use the vertical blender to cpurée fish and to blend it with the broth to form a smooth soup.
- Let simmer until the correct quantity and consistency is obtained.
- Add salt and white pepper to taste. Ready.
- Serving:
- Ladle the desired quantity of soup into the bowl or plate.
- Spoon mustard mayonaise onto the centre of the bowl so you can see a nice big white spot in the middle of the pink soup.
- Sprinkle cilantro around the bowl or plate.
- You have three colors going for you, white, pink, and green.
Bon Appétit,
Stelio
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