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🍽️ French Fish Soup

331 kcal · 30 min · 4 servings

Ingredients

• 8 large prawns
• 2 tbsp olive oil
• 1 star anise
• 1 bay leaf
• 5 sprigs thyme
• 1 stalk leek
• 1 onion
• 4 tomatoes
• 1 bulb fennel
• 300 g small, waxy potatoes
• 1 carrot
• 2 garlic cloves
• 1 tsp tomato paste
• 1 tsp paprika powder (sweet)
• 200 ml dry white wine
• sea salt
• pepper (from the mill)
• 1 pinch saffron threads
• 250 g mussel (e.g. blue mussels, Venus clams)
• 1 splash vermouth (e.g. Pernod)

Instructions

1. 1. Rinse the fish under cold running water and pat them dry with a kitchen towel.
2. 2. Remove the skin and bones from the fillets.
3. 3. Cut the fillets into bite-sized cubes.
4. 4. Wash the prawns and remove their heads.
5. 5. Peel the prawns, but leave the tail segments intact.
6. 6. Remove the digestive tract (vein) from the prawns.
7. 7. Remove the gills from the fish frames.
8. 8. Heat 1 tablespoon of oil in a large pot.
9. 9. Toast the fish frames and prawn shells briefly in the hot oil.
10. 10. Pour 1 liter of cold water over the frames and shells.
11. 11. Add star anise, a bay leaf, and fresh thyme to the pot.
12. 12. Bring the liquid to a boil.
13. 13. Reduce the heat and let the broth simmer gently for about 20 minutes without boiling vigorously.
14. 14. Skim off the foam that rises to the surface in between.
15. 15. Wash the leeks, onions, tomatoes, fennel, potatoes, carrots, and garlic.
16. 16. Peel the potatoes, carrots, and garlic.
17. 17. Cut the leeks into thin rings.
18. 18. Cut the potatoes into small cubes.
19. 19. Core the tomatoes and cut them into cubes.
20. 20. Cut the fennel bulb, onions, and carrots into thin strips.
21. 21. Cut the light green parts of the fennel into rings.
22. 22. Slice the garlic into thin slices.
23. 23. Heat the remaining oil in a clean pot.
24. 24. Sauté the leeks, onions, fennel, carrots, and garlic until translucent.
25. 25. Stir in the tomato paste and paprika powder.
26. 26. Deglaze the pot with white wine.
27. 27. Strain the prepared fish broth through a fine sieve into the pot.
28. 28. Bring the soup to a boil.
29. 29. Add the potato cubes and tomato cubes to the soup.
30. 30. Season the soup with salt and pepper.
31. 31. Add the saffron to the soup.
32. 32. Let the soup simmer gently for about 20 minutes.
33. 33. Add water if necessary to prevent the soup from becoming too thick.
34. 34. Wash the mussels thoroughly.
35. 35. Remove any beard fibers and discard any damaged or open mussels.
36. 36. Add the mussels, fish cubes, and prawns to the hot soup.
37. 37. Let the seafood cook through gently over low heat.
38. 38. Avoid vigorous boiling to prevent the fish from falling apart.
39. 39. Season the finished soup with Pernod (anise liqueur), salt, and pepper.
40. 40. Serve the soup hot.

Nutrition per serving

• kcal: 331
• Protein: 30 g · Fett/Fat: 8 g · Carbs: 24 g