Breton Fish Soup Recipes

SIMPLE FISH STEW

Steps:

• Heat the oil in a large pan, add the fennel seeds, carrots, celery and garlic, and cook for 5 mins until starting to soften. Tip in the leeks, tomatoes and stock, season and bring to the boil, then cover and simmer for 15-20 mins until the vegetables are tender and the sauce has thickened and reduced slightly.
• Add the fish, scatter over the prawns and cook for 2 mins more until lightly cooked. Ladle into bowls and serve with a spoon.

BRETON FISH SOUP

Steps:

• Wash the leeks thoroughly, and cut the whites only into 1" rounds.
• Peel the potatoes, and cut them into chunks to fit a soup spoon.
• Skin the tomatoes, and deseed them.
• Dice the celery heart into small pieces.
• Put the above ingredients into a soup pan with 1 quart of water. Add the salt, pepper, thyme, and bay leaf.
• Bring to the boil, then simmer for 25 minutes.
• Discard the thyme and the bay leaf.
• Clean the fish, skin it and fillet it carefully. Cut into chunks.
• Add the fish to the vegetables and broth, and simmer this over very low heat for 15 minutes.
• Beat the egg yolk with the cream in a bowl.
• Add some of the broth to this, mix it around, and put the whole lot into the soup pan.
• Keep over very low heat, and stir until the broth thickens somewhat.
• Don't boil it!