| Recipe from the Black Countess of the Fisherman's Soup Ingredients 500 g of tomatoes800 g of various fish fillets (cod, sea bream, hake), monkfish, red mullet, etc.)1/2 teaspoon fennel seeds40 cl fish cartoon1-2 pinches of chilli pepper2 tablespoon extra virgin olive oila bunch of herbs 1 onion2 cloves of garlic 2 pinches of saffron pistils a bunch of parsley, pepper PreparationBoil the tomatoes, peel them and dice the flesh. Peel the garlic and onion and chop them. Pound the fennel seeds in the mortar. Heat the oil in a large pan and brown the onion, garlic and fennel seeds. Sprinkle with the fish cartoon, adding the tomatoes, herbs, a pinch of chilli pepper, 50 cl of water and cook over low heat. Soak the saffron pistils in 4 tablespoons of hot water, stir well and pour into the pan. Cook for about 15 minutes, then salt and pepper to taste. Rinse the fish fillets, dry them with absorbent paper and cut them into pieces. Add them to the pan, cover and cook over high heat for 5 minutes (no more otherwise the fish will flake). Wash the parsley, dry it, chop it finely and, just before serving, mix it gently with the soup. Serve the hot soup with fried bread croutons. |
