VSea fish soup
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This is an intimidating but still delicious fish soup, even for carp lovers. Frozen fish is also a nice addition to the menu.
Ingredients for 6 people
400g large shrimps 400g seitan fillets 400g salmon 4 cloves of garlic; 1 fennel 1 large onion 1 leek 1 teaspoon of crushed tomato 1 l fish stock 5 dl white wine (or water + vinegar mixture) 3 tbsp olive oil; 1 tbsp paprika powder salt pepper
Mustard aioli
4 cloves of garlic 1 dl mayonnaise 1 dl olive oil1 teaspoon dijon mustard 1 teaspoon salt 1 tablespoon lemon juice
Make sure to defrost the fish well in advance if they are frozen.
Peel and chop the whole garlic. Mix the aioli and refrigerate to season.
Slice the onion very finely.
In a saucepan, add the olive oil, chopped onion and garlic. Sauté for a few minutes and season with paprika.
Add the white wine and bring to the boil. Add the crushed tomatoes and the fish stock. Cover and simmer for 15 minutes.
In the meantime, add the fennel and leek. When the broth has come to the boil, add the fennel. Cook for 5 minutes and add the leek. Another 5 min then add the seitan and cook for 5 min.
Finish with the salmon and prawns. They don’t need to boil for more than a minute. Season and taste.
