🍽️ French Fish Soup with Bread

Name: French Fish Soup with Bread
Total time: 30 min
Yield: 4 servings
Ingredients: 2 kg fish carcass (order 1 day in advance from the fishmonger); 4 flesh tomatoes; 2 stalks leek; 2 stalks celery; 2 garlic cloves; 1 untreated lemon; 1 bay leaf; 1 sprig thyme; salt; 1 tsp white peppercorns; 1 kg mixed fish fillet (red mullet, whiting, monkfish.... , cut into bite-sized pieces); 300 g raw prawns (or shrimp); 1 slice stale white bread; 4 garlic cloves; 1 tsp lemon juice; 1 tsp tomato paste; 1 egg yolk; salt; pepper (from the mill); 250 ml olive oil

972 kcal · 30 min · 4 servings

Cook this free in the MyFoody app →

Ingredients

2 kg fish carcass (order 1 day in advance from the fishmonger)
4 flesh tomatoes
2 stalks leek
2 stalks celery
2 garlic cloves
1 untreated lemon
1 bay leaf
1 sprig thyme
salt
1 tsp white peppercorns
1 kg mixed fish fillet (red mullet, whiting, monkfish.... , cut into bite-sized pieces)
300 g raw prawns (or shrimp)
1 slice stale white bread
4 garlic cloves
1 tsp lemon juice
1 tsp tomato paste
1 egg yolk
salt
pepper (from the mill)
250 ml olive oil

Instructions

1. Rinse the fish scraps thoroughly and place them in a large pot.
2. Pour 2 liters of water over the fish scraps.
3. Dice the tomatoes into small pieces.
4. Wash the leek and remove the green tops and outer layers.
5. Clean and wash the celery stalks.
6. Peel the garlic cloves.
7. Thinly slice the lemon peel.
8. Add all prepared ingredients to the pot along with a bay leaf, thyme, 1 teaspoon of salt, and peppercorns.
9. Bring the mixture to a boil.
10. Simmer the stock over low heat for about 30 minutes.
11. Strain the stock through a sieve to clarify it.
12. Squeeze the lemon and distribute the juice over the fish.
13. Lightly salt the fish.
14. Peel the shrimp.
15. Drizzle the shrimp with lemon juice as well.
16. Bring the clarified stock back to a boil.
17. Add the shrimp and fish to the soup.
18. Heat the soup slowly until it comes to a boil once.
19. Taste the soup again and adjust seasoning.
20. Serve the soup immediately.
21. Slice the baguette into pieces.
22. Soak the bread slices in warm water.
23. Peel the garlic.
24. Mash the garlic well with a little salt.
25. Squeeze the soaked bread well.
26. Mix the squeezed bread with the garlic, tomato paste, and egg yolk.
27. Stir in the oil in a thin stream until a mayonnaise-like paste forms.
28. Season the aioli with lemon juice, salt, and pepper.
29. Serve the baguette slices with the aioli.

Nutrition per serving

kcal: 972
Protein: 71 g · Fett/Fat: 67 g · Carbs: 22 g