Fish tomato soup
Description
The recipe won't take much time. You can use a whole fish or fish scraps, but they must be on the bone. The fish parts are roasted in the oven before cooking, then used as a base to make broth. Don't worry about bones—strain the soup before serving. Serve the soup hot with toasted croutons, fresh herbs, and sour cream.
Instructions
- 1
Step 1
1. One day before cooking, prepare the fish. Clean it from blood and entrails, thoroughly rinse under running water, place on a rack to remove excess moisture. Salt on all sides and leave for 24 hours.
- 2
Step 2
2. Just before cooking, drain any excess water from the fish tray. Place the fish in a preheated oven at 230 degrees for 15-20 minutes.
- 3
Step 3
3. Wash and finely chop the onion, garlic, and celery. Wash the fennel, set the seeds aside separately, and chop the rest. Heat a deep skillet or saucepan with olive oil and add the onion, garlic, celery, and fennel. Sauté over medium heat for 20 minutes until golden brown.
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Step 4
4. Add fennel seeds and cook for another 1-2 minutes.
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Step 5
5. Pour white wine into the pan, continue cooking until the alcohol aroma disappears.
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Step 6
6. Wash and chop the parsley, thyme, and saffron. Add tomatoes, parsley, thyme, saffron, and fish to the pan, cover with a lid, and simmer for an hour, stirring occasionally.
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Step 7
7. During cooking, use tongs to remove large fish bones, the backbone, and pieces of the head.
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Step 8
8. Pour the soup into a blender and puree until smooth.
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Step 9
9. Strain the resulting mixture through a sieve, trying to squeeze out as much liquid as possible through the sieve.
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Step 10
10. The residue in the sieve should be very dry after straining. Transfer the residue from the sieve to a saucepan, add 2 cups of water, and bring to a boil. Then strain the mixture through a sieve.
- 11
Step 11
11. Bring the soup to a boil, season with salt and pepper to taste. Serve the soup with croutons, garnished with parsley.