- 1200 ml of fish stock
- 600 ml of dry white wine
- 4 shallots, finely chopped
- 600 ml whipping cream
- 2100 g shell-on prawns
- 2 bulbs of fennel
- 1 bunch of finely chopped spring onions
- 6 carrots, peeled
- 225 g peas
- 6 tomatoes
- 1 bunch of finely chopped chervil
Fish soup with shell-on prawns and crunchy vegetables
Fish soup with shell-on prawns and crunchy vegetables
For those chilly winter days, try serving a steaming hot bowl of our fish soup with freshly baked bread and icecold butter.
Serves 10 persons in 90 min.
Ingredients
Method
Boil together the white wine and finely chopped shallots until there is about half the liquid remaining. Add the fish stock and cook for a further 5 minutes or so. Add the cream and cook until approx. 2 litres remains. Season with salt and pepper to taste.
Peel the shell-on prawns. If you wish, save 10-20 prawns for garnishing. Chop the carrots, spring onions and fennel into small pieces. Seed the tomatoes and finely dice them. Add the vegetables and prawns to the soup and bring to the boil. Add chervil and peas and season with salt and pepper.
Serve with bread.
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