Recipe: Fish Soup Royale

Name: Soupe de poisson royale
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 6 portions
Ingredients: 3ks de poissons comprenant :; un gros grondin; 1 rascasse; 500 g de lotte; 500 g de merlu ou de congre,; 1 saint pierre; 2 vives; 1 kg de moules et 6 langoustines.; Pour le fumet :2 têtes de merlu (ou arêtes de soles)fendues, autres arêtes et parures,; 2 gros oignons émincés; 4 gousses d'ail dégermées et écrasées; 2 poireaux nettoyés et émincés; 2 cuillers de concentré de tomates; vin blanc sec de qualité1 bouquet garni (thym, laurier, persil); piment fortsel, huile d'olives.Pour la liaison :4 jaunes d'oeufs; 5 cuillers de crème fraîche.

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Prep 30 min

Cook 60 min

Total 1h30

Servings 6 serv.

Ingredients for 6 servings

Fish Soup Royale serve 6 :

3 kg of fish out of : a big gurnard, 1 rascasse, 1 Saint Pierre, 2 vives (four mediteranean fishes), 500 g of burbot, 500g of hake or conger, 1kg of mussels and 6 crawfish.
For the soup : 2 heads of hake cut in the middle, 2 big onions, 4 cloves of Garlic, 2 leeks, 2 spoon of tomato puree, white wine, 1 "bouquet garni" (thyme, bay-tree, parsley), hot pepper, salt, olive oil.
To link : 4 egg yolks and five tablespoons of fresh cream.

Step-by-step directions

Scale and empty the fishes. Wash them with cold water and wipe them. Slice hake and gurnard. Take the nets of other fish. Keep it.

In a large stewpan, pour 3 tablespoons of olive oil. Incorporate the onions thinly sliced, finely chopped garlic, leeks cut in small pieces. Cook vegetables half an hour while often stirring. Add "bouquet garni". Stir constantly until the edges become white. Wet with the white wine and 1 liter of water. Incorporate tomato, salt and spice.Let bubble to boiling: leave cooking for 1 hour covered. Remove scum progressively.

Wash, scrape and drain the mussels. In a casserole placed on hot fire, throw them in and stir until they open. Remove them and keep their juice. Pass the "fumet" thru the sieve. Take the remains (except the heads), crush them with the rammer and pass the whole thru the moulinette. Pour in with the mussels juice. Let it bubble on soft fire.