Mediterranean fish soup
6 servings
40 minutes
Mediterranean fish soup is a true embodiment of the richness of seafood and the aromas of Mediterranean cuisine. This recipe draws inspiration from the ancient fishing traditions of the coasts of France and Italy, where fresh fish and seafood are cooked in a rich broth with white wine, herbs, and spices. The soup has a rich flavor with subtle notes of saffron and white wine that create an exquisite aroma. It harmoniously combines the sweetness of crayfish and shrimp, the spiciness of fragrant pepper, and the freshness of lemon. The flavor-packed broth becomes an elegant complement to delicate fish. This soup is perfect as a main dish for dinner, warming and refined, served with crispy baguette or fresh herbs. Mediterranean fish soup is a gastronomic journey to the heart of southern shores filled with tradition and delightful flavors.
1
Dilute chicken broth with a liter of water and dry wine, add a bouquet garni, finely chopped carrots, onions, mushrooms, leeks, and allspice to the pot with the broth. Place on heat, bring to a boil, reduce heat, and simmer gently for about twenty minutes.
- Chicken broth: 1 l
- Dry white wine: 500 ml
- Bouquet garni: 1 bunch
- Carrot: 1 piece
- Onion: 1 head
- Button mushrooms: 5 piece
- Leek: 1 piece
- Allspice: 4 pieces
2
After that, immerse the fish in the broth and boil it for ten minutes. Then add the crayfish, shrimp, a pinch of saffron, squeeze lemon juice, season with salt and pepper, and boil for another two to three minutes after the soup comes to a boil again.
- Fish: 1 kg
- Crayfish: 6 pieces
- Shrimp: 300 g
- Saffron: pinch
- Lemon: 1 piece
- Salt: to taste
- Ground black pepper: to taste
3
Now remove the pot from the heat, use a slotted spoon to extract the fish and shrimp into a separate dish. Strain the broth through a fine sieve and serve with the fish in plates or bowls, sprinkled with finely chopped parsley.
- Fish: 1 kg
- Shrimp: 300 g
- Parsley: 10 g
