Fish Stew

– Turbot, redfish fillet, – sea trout) trout) – strunks strunks freed – cut cut cut cut – strips strips strips cut – salt, pepper pepper

fish bones and and heads of the – fresh fish fish heads and and and bones of – noble fish l fish 1 soup bunch, pen bunch, chopped small

Fish stew thrives on the variety of fish used. If you get turbot, salmon, butt and redfish, there is nothing to stop you from enjoying it. But monkfish and gurnard are also ideal fish for soup. Fillet the whole fish, remove the skin and cut into bite-sized pieces. First make a broth from the bones, fish heads and a soup bunch of spices. Put the ingredients in a saucepan, add water and wine and simmer gently for 30-35 minutes at low temperature with the lid closed. This way the stock remains clear and tastes concentrated. Strain this stock through a sieve and boil by a third.

Then add the fish pieces and the fennel, spices, onion, mushrooms and roots to the stock form.

Add beef tomatoes, saffron, a little vermouth, salt and pepper. Cooking time for vegetables and fish fillets is no more than 10 min.

Season well with salt and freshly ground pepper, add parsley and bring to the table.

If you like, add a little olive oil – fantastic!

Tip: Put a row of high quality

Related Recipes:

Trout in Broth with Chive PotatoesFor the trout in kraut broth with chive potatoes, first wash trout well and pat dry. To make the trout curl... Bourride – Provencal– in thick slices, salt salt alz, pepper pepper , salt salt alz , White White Pepper A little history... Turbot From the Stove1. Cut the turbot head, tail and side fins into small pieces. Cut the piece of fish with the bones into 4... Salmon Trout and Pike Perch in Bacon CoatSalmon trout and pike perch Fillet salmon trout and pike perch and remove skin and bones. Lay the bacon slices... Salmon Trout RillettesA warm-smoked salmon trout, a good measure of whipped cream, lots and lots of dill and a few potatoes. You... Pickled Trout Fillet on Potato ChipsMix pepper, salt, sugar and coriander seeds in a small baking bowl. Sprinkle evenly over the trout fillets on... Bourride – – Provencal Fish Soup with Garlic MayonnaiseScale the fish, gut them, clean them. Cut off heads, tails and fins. Cut the fish into portion-sized pieces... Cream of Fish SoupFor the cream of fish soup, bring vegetable soup to a boil with bay leaf, mustard seeds and peppercorns. Add... Cod in Pancetta Coat with Peanut-Orange PureeSeason the fish fillet on both sides with rosemary, sea salt and coarsely ground pepper. Lay out the bacon... Poached Brown Trout, Carrot Mash & Chive BrothPreparation trout: Carefully scale the trout fillets, cut them in half diagonally, lay them out skin side down...