| Recipe from the Black Countess of the Mixed Fish Soup Ingredients600 g of mixed fish fillet100 g of prawns2 onions 2 tomatoes40 cl of fish stock8 slices of homemade bread10 ml of white wine2 teaspoons of thyme dry6 tablespoons extra virgin olive oil1/2 teaspoons fennel seeds2 garlic cloves1 teaspoon freshly chopped parsley and pepper Preparation Wash the fish in cold water and dry with kitchen paper. Cut it into pieces of the same size. Salty and peppered. Peel the onions and chop them. Boil the tomatoes for 1 minute. Drain them and cool them in running water; peel them with a sharp knife and dice them. Peel the garlic and cut it into slices. In a saucepan put the fish broth, wine, onions, tomatoes, garlic, thyme, fennel seeds and 4 tablespoons of oil. Bring to the boil, then lower the heat, cover and cook for 15 minutes. Add the fish cut into pieces and the prawns, simmer for 8 minutes, until the fish is cooked and will flake off at the touch of a fork. Cover the bottom of a soup tureen with the slices of bread and sprinkle with the remaining oil. Correct the salt and pepper soup and pour it into the tureen. Garnish with chopped parsley and serve immediately. |
