Mediterranean Fish Soup
4 servings
80 minutes
Mediterranean fish soup is a refined dish that combines rich sea aromas with tomato richness and spicy vegetable notes. Its roots trace back to the culinary traditions of coastal regions in Italy and France, where fishermen would cook thick soups from their fresh catch. This soup stands out for its depth of flavor thanks to white wine and tomato paste, while langoustines add a delicate seafood aftertaste. The tender fish fillet infused with the aromas of fennel, celery, and garlic makes it perfectly balanced. Served warm with crispy slices of bread for dipping into the rich broth, this soup is a true gastronomic symphony that warms the soul and transports you to picturesque Mediterranean shores.
1
In a large pot, heat olive oil and add finely chopped carrots, celery, fennel, onion, and minced garlic. Sauté until soft. Add diced fish (any fatty) and langoustine.
- Olive oil: 4 tablespoons
- Carrot: 1 piece
- Celery: 1 piece
- Fennel: 0.3 piece
- Onion: 1 head
- Garlic: 2 cloves
- Fish fillet: 1 piece
- Langoustines: 1 piece
2
Add white wine, chopped tomatoes, and tomato puree. Pour in the broth, cover with a lid, and cook for 1 hour.
- Dry white wine: 1 glass
- Tomatoes: 4 pieces
- Tomato paste: 8 tablespoons
- Fish broth: 1.5 l
3
Remove from heat and mash slightly to achieve a fairly uniform mass. Season with salt and pepper to taste and serve warm with pieces of warm bread and butter.