A very good fish soup from Trine Hahnemann.You do need a good stock, so allow plenty of time to prepare this and sweettalk your fishmonger into giving you the fishbones!
Ingredients
- 1/2 teaspoon saffron strands
- 500 g clams preferably Venus clams
- 10 langoustines
- 400 g white fish
- 2 tablespoons butter
- 3 garlic cloves finely chopped
- 1 shallot finely chopped
- 2 leeks thinly sliced
- 1 carrot finely diced
- 200 g celeriac diced
- 2 tablespoons plain flour
- 200 ml dry white wine
- 2 litres hot fish stock ( see below)
- 200 ml double cream
- sea salt
- freshly ground black pepper
- 50 g dill chopped
- fish stock
- 2 kg fish bones
- 4 garlic cloves
- 2 onions
- 1 fennel bulb
- 1 leek with green tops
- 1 carrot
- a few parsley sprigs
- 2 tablespoons olive oil
- 3 bay leaves
- 10 whole black peppercorns
- 1 tablespoon sea salt
Servings:
Instructions
- First make the stock.Rinse the fish bones and place in a stockpot. Roughly chop the garlic, onions, fennel, leek and carrot and add to the bones with 3–4 litres cold water.
- Bring to the boil, reduce the heat and let it simmer, uncovered, for 2 hours, then strain, discarding the bones and vegetables. Use right away or freeze for later use.
- Place the saffron in a small bowl, pour over a little boiling water and leave to infuse.
- Clean the clams by thoroughly scrubbing them under plenty of running water, and discarding any that are broken or don’t close tightly when you tap them. Place the clams in a saucepan, cover and cook for 8 minutes, then set the pan aside, covered.
- Shell the langoustines and set aside. Cut the white fish into smaller pieces.In a big saucepan, melt the butter then sauté the garlic, shallot, leeks, carrot and celeriac for a few minutes. Add the flour and stir well, then add the white wine and stir well again.
- Add the stock and saffron, with its soaking liquid, and the cream. Bring to the boil, turn down the heat and let it simmer for 5 minutes.
- Add the clams with a slotted spoon, the langoustine and white fish, and let it simmer for 3–4 minutes more. Season to taste with salt and pepper, and serve sprinkled with the dill, and with some bread, like the Flute.
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