Ligurian Fish Soup
Ingredients
- Ingredients
- ½ bunch parsley
- ½ bunch Basil
- 3 sprigs thyme
- 2 sprigs rosemary
- 4 bay leaves
- 1 stalk Leeks
- 1 stalk Celery
- 2 carrots
- 1 onion
- 4 garlic cloves
- 1 large ripe Beefsteak tomato
- 1 kilogram whole Mediterranean fish
- 250 grams raw shrimp (in the shell)
- 1 tsp fennel seeds
- 4 Tbsps olive oil
- ¼ l dry white wine
- 1 pc organic Lemon peel
- salt
- peppers
- 2 tsps Tomato paste
- white bread (slices)
Preparation steps
Rinse the herbs and shake dry. Pluck off a part of the basil and parsley leaves and put aside; chop the rest coarsely with the stalks. Rinse the leek and cut into thin rings. Rinse the celery and cut into small cubes. Trim the carrots, peel and cut into small cubes. Peel the onion and chop finely. Peel 2 garlic cloves and chop finely. Rinse and dice the tomato. Rinse the fish and get rid of the gills. Cut fish with the bones in large pieces. Rinse the shrimp, loosen from the shells, devein and set aside (do not throw away shells).
Sauté the vegetables (except tomato) with herbs, onions, garlic and fennel seeds in 2 tablespoons oil. Add the fish and shrimp shells and cook briefly, deglaze with the wine, boil over high heat and let almost evaporate. Fill with about 1 1/2 liters (approximately 6 1/3 cups) of water. Add the tomato, herb sprigs, bay leaf and lemon zest, season lightly with salt and pepper, cover and cook for about 1 hour over low heat.
Lift the fish meat from the soup and chop very small. Pour the soup through a sieve, expressing solid ingredients. Pour the soup back into the pot and stir in fish pieces. Season the soup with salt, pepper and tomato paste. Chop the remaining herbs. Halve shrimp lengthwise and cook about 1 minute in 2 tablespoons oil. Peel the remaining garlic. Toast the bread and rub with the garlic. To serve, put bread in soup plates, pour the soup over bread and garnish with shrimp and herbs.
