Bretonfishsoup Recipes

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!

BRETON BRITTLE

Steps:

• Completely line 13x9-inch (3.5L) baking pan with foil.
• Arrange a single layer of crackers over bottom of pan.
• Arrange a second layer of crackers to cover spaces between crackers in first layer. (It will be necessary to break some crackers in half so that the entire bottom of pan is covered.)
• In medium saucepan combine sugar and butter. Cook and stir over medium heat until mixture comes to a boil.
• Remove from heat; pour evenly over crackers in pan.
• Bake in 400F (200C) oven 5 minutes. Remove from oven; sprinkle with chocolate chips.
• When chips are soft, spread over top.
• Sprinkle with nuts.
• Chill until chocolate is set.
• Break into pieces to serve.
• Store in refrigerator.