At “Anchovies and Eclairs“, we believe that it is possible to eat better and tastier food, and spend less in the process. How? By buying simpler products and learning to cook the right dishes.
We are launching here a series of blog posts which will focus on what we consider to be “key” dishes, that everyone should be able to prepare, and which can become the basic building blocks of a healthier and tastier lifestyle.
“I live on good soup, not on fine words.”
We are starting the series with Fish Soup. Full of flavour, heartwarming, totally basic or excessively classy, fish soup can be prepared using almost free ingredients, such as fish bones, carrots and tomatoes. The recipe we are sharing here is based on several recipes originating from France, Sweden and Scotland.
- 300 grams of red mullets or other small fish (avoid fatty fish such as salmon or sardines)
- 300 grams of green crabs
- fish bones & fish heads
- 200g of carrots, chopped
- 100g of onion, chopped
- 50 grams celery, chopped
- 1 large floury potato
- 1 garlic clove
- a large table spoon of concentrated tomato paste
- a small pinch of pimenton (smoked if you have it) or cayenne pepper
- a dash of cognac, armagnac or peaty whisky
- 60g tomato puree
- 1,5 liter of fish stock
- Clean and gut the fish, then chop them into small pieces. Make sure not to discard the livers of the red mullets. Rinse the fish bones. Heat a tablespoon of olive oil in a large pan, fry the fish, fish bones, fish heads, and crabs.
- Once your fish is nicely coloured, add the alcohol of your choice to the pan and set it alight.
- Add the tomato puree, mix well, cook for a few minutes.
- Add the aromatic elements (onion, carrots, celery, garlic), mix well.
- Crush the crabs (using the end of a rolling pin).
- Add your fish stock (or water) and the diced potato. Do not overwater your fish mix. If the soup is too thick, you can always dilute it with a bit of stock at the end.
- Once the soup has simmered for 30 minutes, pour it into a food processor and blitz until smooth, including the crabs and fish bones.
- Sieve the soup, making sure you squeeze out all the juices.
- Season with salt and pepper and serve.