- 600g finely diced onion, leek and celery
- 2 finely diced red peppers
- 2 tbsp tomato paste
- 2 tbsp harissa
- 1kg of diced cod, pollock and gurnard
- 1 tsp smoked paprika
- 250g crevettes
- 2 peeled oranges (zest into julienne)
- A good pinch of saffron
- 1.5 litre reduced fish stock
- 300g chopped tinned tomatoes
- 100ml olive oil
- Seasoning
Fish Soup by Roy Brett
Ingredients
Method
In a thick bottomed pan sweat down the leeks, onions, celery and garlic in olive oil for about 10 minutes until lightly caramelised.
In a separate pan we roast the crevettes in olive oil and paprika until caramelised.
Simply add the crevettes along with tomato paste along with the Harissa, orange and red peppers and season well.
Cook out for a further 10 minutes before adding the fish stock .
Finally, fold in diced fish and simmer so the fish is not over cooked.
Now liquidise the soup, adjust the seasoning if need be.
Serve with generous amounts of rouille, croutons and gruyere cheese.
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