Thread:CarricStormwind/@comment-38531539-20190428193107/@comment-38531539-20190508071338

CarricStormwind wrote: “Fish soup, it’s something I’m trying out.” She places two bowls in front of Marius and Carrie. “Tell me what you think.” well fish soup is like this

or a variation, add 1/2 pound of shrimp, mussels, clams, and/or scallops to the stew. If adding shellfish, add them a couple minutes before the fish; they need more time to cook and open.

or the soup

 * 3 x whole white fish (such as bream, John Dory or snapper), gutted
 * large handful prawns in the shell
 * large handful mussels in the shell
 * 400g/14oz waxy potatoes, such as Desirée, peeled and cut into 2cm chunks
 * 1 tbsp chopped flatleaf parsley
 * drizzle of olive oil

For the fish stock

 * 30ml/2 tbsp olive oil
 * fish trimmings, including head and bones, from fish listed above
 * 1 shallot, chopped
 * 1 small bulb fennel, chopped
 * 3 ripe tomatoes
 * 3 garlic cloves, crushed with the flat side of a knife
 * 1 large sprig thyme
 * 2 bay leaves
 * 2 pinches saffron strands
 * 1-2 star anise
 * 2 litres/3½ pints boiling water
 * salt and freshly ground black peppe

Method

 * 1) Fillet the fish, set aside the trimmings and remove any small bones from the fillets with tweezers. Set the fillets aside to be added to the soup later.
 * 2) To make the stock, roughly chop the fish trimmings into three parts. Heat a large, heavy-based saucepan over a medium heat, and add the olive oil.
 * 3) Add the fish trimmings and fry for 5-10 minutes until they begin to brown. Remove the fish trimmings from the pan and set aside on a plate.
 * 4) Add the shallot, fennel, tomatoes, garlic, thyme, bay leaves, saffron and star anise. Fry gently over a medium heat for a few minutes, stirring regularly, until the vegetables have softened.
 * 5) Add the cooked fish trimmings back into the pan, and pour in the boiling water. Bring back to a simmer and remove any scum that forms on the surface with a ladle or spoon. Reduce the heat and simmer gently for 35 minutes.
 * 6) Place a sieve in a colander placed over a large saucepan. Ladle the stock into the sieve, then gently pour in any remaining liquid from the pan - taking care not to tip the fish or vegetables into the sieve. Season to taste with salt and freshly ground black pepper.
 * 7) For the soup, place the potatoes into the fish stock. Bring to the boil and cook for 6-8 minutes, or until the potatoes are nearly cooked.
 * 8) Cut the fish fillets into 5cm/2in pieces. Discard any mussels that are open or that don't close when tapped, or have broken shells.
 * 9) Add the prawns, mussels and white fish to the saucepan and simmer for 2-3 minutes, or until the fish is cooked through and the mussels have opened. Discard any mussels that have not opened during cooking. Season to taste with salt and freshly ground black pepper.
 * 10) To serve, ladle the fish soup into soup bowls, scatter with parsley, drizzle with olive oil and serve immediately.