Christmas Fish Stew
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Ingredients
for
6
- For the soup
- 4 ripe Tomatoes (skinned, seeded and chopped)
- 3 onions (peeled, cut into rings)
- 1 small Fennel bulb (cleaned and cut into thin strips)
- 600 grams mixed fish fillets (such as red mullet, whiting, lotte, etc; cut into bite-size pieces)
- 200 grams small shrimp (peeled, deveined)
- 3 Tbsps olive oil
- 1 tsp thyme
- 1 bay leaf
- 1 ⅕ liters fish stock (prepared of homemade)
- 1 sm can Saffron
- salt
- freshly ground peppers
- 1 Tbsp parsley (finely chopped)
- parsley (for garnish)
- For the crust
- 6 plates Puff pastry dough (prepared)
- 2 egg yolks
Preparation steps
1.
Heat oil in a pan and sweat onions. Add fennel, cook one minute, then add tomatoes and fish stock. Season with salt, pepper, thyme, bay leaf and saffron. Let simmer about 10 minutes. Taste, then add fish and shrimp. Stir in chopped parsley and immediately ladle into 4 small soup tureens.
2.
Meanwhile, roll out puff pastry and cut out 4 circles, 4 cm (approximately 1 1/2 inch) wider than the diameter of soup tureens. Whisk yolks.
3.
Coat outer edge of soup tureens with yolk. Gently lay pastry on each tureen. Press dough around the edges. Brush on remaining yolk and place tureens on a baking sheet. Cook in a preheated 200°C (approximately 400°F) oven until golden brown, about 15 minutes. Serve immediately.
