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Classic Fish soup
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bimby Site Admin
Sesso: Età: 73 Registrato: 15/12/07 18:58 Messaggi: 33573 Media Voti Post:
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Classic Fish Soup
This recipe is very versatile - you can use any fish that is in season, but a mixture of a good meaty fish and an oily variety works particularly well.
Classic Fish Soup
Overview
Preparation time 10-15 minutes
Cooking time 25-30 minutes
Serves 4 to 6
Ingredients
Fish 1kg
Onion 200g
Leek 100g
Fennel 100g
Celery 100g
Red pepper 1
Cloves garlic 2
Oil 30ml (2 tbsp)
Tomato passata 300ml
Tomato purée 10ml (2 tsp)
Fish stock or water 1 litre
Bay leaf 1
Thyme 5ml (1 tsp)
A good pinch of saffron (bruised)
Prawns (raw and shelled) 150g
Seasoning
Extras:
Double cream
Cayenne pepper
Basic recipe
1. Remove the fish skin and cut the fish into 2cm chunks. Slice all the
vegetables and garlic in the Food Processor Attachment using the thin
slicing disc.
2. Attach the Stirring Tool, set the temperature to maximum and the speed to
stirring 1. Add the oil to the bowl. Add the vegetables and garlic, sauté until
they are cooked (about 5-10 minutes). Add the tomato passata and tomato
purée and cook through for 1 minute. Add the stock, herbs and saffron and
bring to the boil.
* Temp MAX
* Speed 1
* Time : 5-10 minutes
3. Reduce the temperature to 90°C so it is simmering, then add the fish and
cook for 10 minutes. Add the prawns and simmer for 5 minutes or until all
the fish is cooked. Remove the bay leaf.
4. Allow the soup to cool and then use the Blender to liquidise the soup in
three batches, making sure the soup is a fine purée. To finish, pass the soup
through the fine screen of the Colander & Sieve Attachment. Add seasoning
if necessary.
5. Return the soup to the bowl and reheat – set the temperature to 80°C,
attach the Stirring Tool and set the speed to stirring 3. When up to
temperature, add seasoning if necessary and serve with a swirl of double
cream and a pinch of cayenne pepper.
Attachments you need
Food Processor Stirring tool Blender Colander and Sieve - A930A
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