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A rather interesting soup from !

Open For Critique / Constructive Criticism

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Fish soup with vegetables

Heya people. Cooking bearkitty  ghostbear2k writing.
Never tried my paws at a fish soup, but I decided to give it a try. ^__^
So here we go with the recipe (which is a bit improvised as always. I have a hard time writing it together, because I mostly cook without a fixed recipe and more with intuition ^.^' )

Ingredients:

- 300g salmon filet without skin
- 300g codfish filet without skin
- 250g king prawns
- 100g mussels (pre-cooked and without the shells)
- 2 onions
- 3 carrots
- 3 medium-sized waxy potatoes
- 1 small fennel (or 1/2 of a big one)
- 1 thick slice of celery
- 2 cloves of garlic
- 300ml Passata or chopped, canned tomato
- Fresh herbs (dill, parsley, chives)
- Salt, pepper, Chili, 1 star anise, a pinch of curry powder, several Saffron threads, pimento seeds, 2 pieces of bay leaf
- Freshly squeezed orange juice (1 orange) or about 150ml of store bought orange juice
- approx 1/2 bottle of dry white wine
- 500ml fish stock
- 500ml vegetable stock
- water
- clarified butter or vegetable oil

Preparation:

Take part of the celery, carrot and fennel and cut them into fine Julienne. Cut part of the onions and all the potatoes into cubes. Put them aside for later use.
Chop the rest of the vegetables into pieces, it doesn't have to be that fine or exact.
Wash the fish, tap it dry with a paper towel, then cut it into large cube. Wash and the kind prawns as well. The mussels I used were already pre-cooked and out of their shell, so they could be used as they were.
Heat up clarified butter or vegetable oil in a large pot and carefully sweat the onions, garlic and the rest of the greens until it's soft and the onions are glassy. The vegetable should not take on any color.
Pour in a bit of the white wine and let the liquid evaporate again. Repeat this step until about half a bottle of white wine is used.
Pour in fish stock, vegetable stock, orange juice and some water.
Put in star anise, pimento seeds, bay leafs (if you have, put them into a paper teabag for easy removal). Add some saffron threads and cook everything on low heat for at least half an hour.
Remove the teabag with he spices/remove the spices, puree the content of the pot with an immersion blender, then strain the soup through a sieve or food mill.
Pour back the now thickened soup into the pot, add Julienne, onion cubes and potatoes. Let them cool slowly in the soup until the desired softness is archived. If you want to save time, pre-cook the vegetables at an earlier stage, set them aside and use the pre-cooked veggies now.
When the vegetables are almost ready, season your soup to taste with salt, pepper, a touch of chili and a pinch of curry powder to a savory taste.
Now add the fish, kind prawns and mussels into the soup and let them carefully simmer until they are done. The fish is allowed to stay a little glassy on the inside if desired. If not, make sure the fish is still soft and juicy. The soup must not cook or the fish would fall apart or turn hard.
As a last step add freshly chopped dill, parsley and chives and stir very carefully until it's mixed in.

Serve with a dab of Creme fraiche, Creme legere or sour creme and a sprinkle of fresh herbs.

Enjoy ^_^

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Allergy warning – please read all recipes carefully and be aware of any allergies or sensitivities that may affect your health and well-being