Fish Soup
Cooking Time 30 Minutes
Portions
4
-
g mixed fish, approx. 50g pieces (sea bass, plaice, cod, sole, haddock, salmon, tuna)
-
g cherry tomatoes
-
g ltr fish stock
-
g ltr shellfish stock
-
g ltr Country Range White Cooking Wine
-
tsp Country Range Garlic Purée
-
g fresh basil leaves
-
tbsp Country Range Chopped Tomatoes
-
g lemon
-
g carrots, peeled and finely chopped
-
g leek, peeled and finely sliced
-
g fennel bulb, finely chopped
-
g Country Range Star Anise good splash of olive oil salt and pepper to taste
-
1
Step 1
Pre-heat the oven to 170°C/325°F/Gas Mark 5.
-
2
Step 2
Place a splash of oil into a hot medium-sized saucepan. Fry the fennel, carrot and leek for 4-5 minutes until golden brown.
-
3
Step 3
Add the chopped tomatoes and white wine. Heat, then reduce by half. Add the stock, bring to the boil and reduce by half; this intensifies the flavour.
-
4
Step 4
Simmer for 15 minutes then add the garlic purée and star anise.
-
5
Step 5
Simmer for a further 10 minutes, remove from the heat and blend until smooth. Leave to one side.
-
6
Step 6
Place the fish onto a lightly greased tray, season and bake in the oven for 6-8 minutes. Remove from the oven and squeeze lemon juice over the fish.
-
7
Step 7
Place the fish sauce into a bowl with the fish on top. Rip the pieces of basil and decorate with halved tomatoes.
-
8
Step 8
Serve garnished with croutons topped with saffron garlic mayonnaise.
-
1 g mixed fish, approx. 50g pieces (sea bass, plaice, cod, sole, haddock, salmon, tuna)
-
6 g cherry tomatoes
-
0.5 g ltr fish stock
-
0.5 g ltr shellfish stock
-
0.25 g ltr Country Range White Cooking Wine
-
2 tsp Country Range Garlic Purée
-
6 g fresh basil leaves
-
2 tbsp Country Range Chopped Tomatoes
-
0.5 g lemon
-
4 g carrots, peeled and finely chopped
-
0.5 g leek, peeled and finely sliced
-
0.5 g fennel bulb, finely chopped
-
2 g Country Range Star Anise good splash of olive oil salt and pepper to taste